Ingredients
6 tomatoes, sliced thin
1 bunch scallions, finely chopped
1 teaspoon minced garlic
1/2 cup water
2 tablespoons tomato paste
4 tablespoons flour
2 cups chicken stock
1 cup cream
salt and pepper
1 tablespoon chopped dill
2 shredded tomatoes
Method
Cook tomatoes, scallions, garlic, seasonings, and water until tomatoes are tender, about 10 minutes. Add tomato paste and flour. Pout on stock and bring to a boil stirring constantly. Force through a strainer, stir over ice to chill. Add cream, dill and shredded tomatoes. Serve very cold.
