Cold tomato soup.

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 12
Servings 4


  • 125
    boiling water
  • 1
    tomato paste
  • 5
    chicken stock powder
  • 6
    large, ripe tomatoes, skinned and chopped half
  • English cucumber, washed and cut into pieces
  • 1
    large green pepper, seeded and cut into pieces
  • 2
    cloves garlic
  • 30
  • 25
    olive oil
  • 50
    balsamic vinegar or brown grape vinegar
  • salt and freshly ground black pepper
  • 1
    onion, very finely chopped


Pour the boiling water over the tomato paste cube and chicken stock powder. Stir well until the cube has dissolved. Cool. Place the remaining ingredients except the onion, in the food processor and process until smooth. Add the chicken stock mixture and onion and mix. If you prefer a smooth soup, strain the mixture and process the vegetables left in the strainer. Return to the rest of the soup mixture and mix. Chill for at least 2-3 hours before serving. Serve with fresh rye or olive bread or warm bread rolls. Serves 4-6.

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