Chilled tomato soup with fresh coriander

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 2
    punnets ripe cherry tomatoes
  • 2
    large overripe tomatoes, skinned
  • 5
    ml
    white wine vinegar
  • 60
    ml
    olive oil
  • 600
    ml
    tomato juice
  • 5
    ml
    sugar
  • salt and milled black pepper to taste
  • fresh coriander for garnish
 

Method

 
Blend tomatoes, vinegar, olive oil, tomato juice and sugar until fine and smooth. Season and pour through a fine-mesh strainer or sieve into a large bowl. Refrigerate for 3 to 4 hours, or overnight. Sprinkle with coriander and serve with Avocado and Roquefort toasted sandwiches and salad (see recipe).
 

 

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