Title: Summer Tomato Soup
Categories: Starters, Soups, British, Fruits, Vegetables
Yield: 4 Servings

2 lb Ripe tomatoes; to give
22 fl Puree
1 tb Sugar
2 ts Salt
1/3 ts Onion juice
4 fl Double cream
2 sl Ham (cooked), diced
1/4 Cucumber, diced
1/2 Lemon, juice & rind
(chopped parsley)

Puree washed tomatoes in electric blender; pass through a fine sieve. There
should be a little over 1 pint puree. Chill thoroughly in fridge, and just
before serving add sugar, salt, onion juice and the juice and grated rind
of lemon. Beat well until smooth; stir in cream and add diced ham and
cucumber. (Garnish with freshly chopped parsley.)

I mix sugar, salt, lemon and tomato before hand, then at the last minute, I
add double cream and onion juice (finely grated onion). After a good stir,
I add the cubed ingredients and serve forthwith.

Recipe Robert Carrier Cookbook

MMed IMH c/o Le MarYol BBS 2:325/3.4

Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98