Rose chilled tomato soup
This ice cold soup is especially refreshing on a hot summer day.
500g ripe tomatoes, skinned and deseeded
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]|
|- saturated fat||0.1g|