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Iced Tomato Soup

ingredients

serves 4
1 lb (450 g) ripe tomatoes
1 small onion, skinned and sliced
20 ml (4 level tsp) tomato puree (paste)
411 g (14 1/2 oz) can chicken consomme
4 fresh basil leaves or 1 tsp (5 ml) dried basil
2 tsp (10 g) 1/2 oz fresh breadcrumbs
5 fl oz (142 ml) soured cream

method

1. Roughly chop thelomatoes; puree in a blender in two batches with the onion, tomato puree, consomme and basil.

2. Rub through a nylon sieve into B saucepan and heat gently to remove frothy texture; season well.

3. Add the breadcrumbs to the soup, and chill well before serving. Garnish with swirls of stirred soured cream.

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