Iced Tomato Soup


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


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. 

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