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Chilled Cream Of Green Tomato Soup
Ingredients
- 1 Tbsp. (15 ml) vegetable oil or possibly extra virgin olive oil
- 2 x cloves Ontario Garlic, chopped
- 1 lrg Ontario Cooking Onion, minced
- 2 tsp (10 ml) curry pwdr
- 4 lrg Ontario Green Field Tomatoes, peeled and cubed (about 2 lbs / 1 kg)
- 1 lrg Ontario Potato, peeled and cubed
- 2 c. (500 ml) chicken broth
- 2 Tbsp. (30 ml) minced fresh mint (or possibly 2 tsp / 10 ml dry)
- 1 Tbsp. (15 ml) granulated sugar
- 1/2 c. (125 ml) whipping cream salt and white pepper Optional Garnish: lowfat sour cream, fresh mint
Directions
- In large saucepan over medium-low heat combine oil, garlic, onion and curry pwdr. Cook, stirring frequently, 5 min or possibly till onion is soft but not browned. Add in tomatoes, potato, broth, mint and sugar. Bring to a boil; reduce heat and simmer, covered, 45 min. Puree in several batches in a blender; stir in cream and let soup mix cold. Season to taste with salt, white pepper and additional sugar if needed. Cover and refrigerate2 hrs or possibly up to 2 days. Taste and adjust seasoning before serving. Garnish each serving with a dollop of lowfat sour cream and fresh mint leaves, if you like.
- grams
- Hints of mint and curry give this smooth, lightly creamed soup a real flavor boost.
- Serves 6 to 8
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