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Chilled Tomato Soup
Ingredients
| 500 g | ripe tomatoes |
| 1 | onion |
| 3 tbsp | extra virgin olive oil |
| 1/2 l | vegetable stock, well flavoured |
| salt and pepper | |
| tabasco | |
| 100 g | single cream |
| 1 shot(s) | sherry |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Peel and dice the tomatoes. Finely chop the onion. Place both into a blender, add the oil and process until smooth.
Stir the tomato purée into the vegetable stock and season to taste with salt, pepper and Tabasco.
Whisk the single cream until stiff, then fold in a shot of sherry. Fill soup bowls or plates with the soup and garnish each with a dollop of the whipped cream.
Stir the tomato purée into the vegetable stock and season to taste with salt, pepper and Tabasco.
Whisk the single cream until stiff, then fold in a shot of sherry. Fill soup bowls or plates with the soup and garnish each with a dollop of the whipped cream.
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