Rose chilled tomato soup

This ice cold soup is especially refreshing on a hot summer day.

Rose chilled tomato soup


Serves 4

500g ripe tomatoes, skinned and deseeded
pinch salt
¼ onion, peeled and roughly chopped
2 tsp sugar
3 cups salt free vegetable stock
12 sprigs thyme for garnish


Place all ingredients in a food processor and process until smooth.
Transfer to a bowl, cover and leave in the refrigerator until icy cold.
Place in glasses and garnish with thyme. Serve.

Variation: This soup can be dressed up by adding cooked prawns, diced deseeded cucumber or a swirl of yoghurt.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 233kj
Protein 1.2g
Total fat 0.7g
- saturated fat 0.1g
Carbohydrates 10.3g
- sugars 9.9g
Fibre 1.8g
Sodium 776mg

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