Chilled Tomato Soup

Tomatoes  and deres products are one of the most used vegetables in the world. They can be eaten raw or prepared in endless variations. Although not a native to Denmark, we produce tomatoes all summer and now the farmers markets and supermarkets are selling them by the boxes. Here is a nice chilled summer soup that is good for everyday meals or even as an appetizer for a dinner party on a hot, summer day.































Chilled Tomato Soup

Serves 4

16 fl. oz. (2 cups) chicken stock

4 tomatoes, skinned and chopped

1 small onion, finely chopped

2 tbsp. red wine vinegar

1 tsp. Dijon mustard

4 drops Tabasco sauce

Salt and freshly ground white pepper

Garnish: ½ cucumber

12 cherry tomater

2 tbsp. oil

2 tbsp. chives, finely chopped

To make soup, purée chicken stock, tomatoes, onion, vinegar, mustard, and Tabasco sauce in a food processor. Season with salt and white pepper.  Cover the bowl and refrigerate for at least 3 hours.

To serve, divide the soup into four chilled bowls. Garnish with each bowl with a ribbon of cucumber, cherry tomatoes, a drizzle of oil and a sprinkle of chives.

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