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Creamy Iced Tomato Soup Jan Gates Thanks to Sarah Collins Yield: 4 servings Large can of diced tomatoes 2 cloves of garlic crushed or minced 1 Tbsp. sugar 1/2 tsp. salt 1/2 tsp. pepper 2 cups tomato juice (low sodium OK) 1 cup sour cream (no fat or low fat OK) Cucumber slices very thin Chives minced Parsley sprigs Put tomatoes with juice in large container. Add 1/2 cup tomato juice and garlic. (If you use fresh tomatoes, do this in a Cuisinart.) Stir in sour cream. You may need to whisk to break up globs of sour cream. Stir in sugar, salt, pepper and remaining tomato juice. Refrigerate until chilled. Better overnight. Stir and adjust seasonings before serving. Garnish each bowl with cucumber slices, chives and parsley. Jan Gates is a physical therapist and daughter of Art Holtzman and this soup is delicious. |
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