Soups and Stews

Cold Chicken Tomato Soup

  • 1 pound Ripe tomatoes
  • 2 cups Chicken stock
  • ~ Pepper, to taste
  • 2 tablespoons Sugar
  • 1 cup Cream
  • 6 Scallions
  • 2 tablespoons Tomato puree
  • 2 cups Water
  • 2 tablespoons Flour
  • ~ Salt or to taste

    • 1. Cut the tomatoes into pieces, chop the onions and boil together in a pan of water.

    2. Cook till the tomatoes turn soft, then blend in a blender and strain and keep aside.

    3. Mix the tomato puree with the flour and add this to the strained tomato juice.

    4. Cook for a few minutes and then add the chicken stock, salt,pepper and sugar.

    5. Bring this mixtureto a boil, cool and chill.

    6. Just before serving garnish with fresh cream.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!