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The best ever chilled tomato soup

Method

  • Process the tomatoes and push them through a sieve. 
  • Then process the red onion with any tomato pulp and also push through the sieve. 
  • Add the caster sugar, lemon juice, 1 tspn salt and a little ground pepper with up to 250 ml cream. Whisk well until the sugar has dissolved and taste for seasoning, before refrigerating for an hour or so. 
  • When ready, combine the cucumber, celery, capsicum and spring onions. 
  • To serve, ladle the soup into individual bowls, arrange the avocado on top and sprinkle with the chopped vegies and chervil.

Ingredients

  • 1 kg ripe red tomatoes, cored
  • ¼ red onion, chopped
  • ½-1 tbsp caster sugar
  • juice of ½ lemon
  • sea salt & freshly ground pepper
  • 250 ml cream
  • ½-1 continental (telegraph) cucumber, seeded & finely diced
  • 1-2 inner celery stalks, finely diced
  • 2-4 pieces roasted red capsicum, finely diced
  • 1 green capsicum, seeded, cored & finely diced
  • 3 spring (green) onions, finely diced
  • 1 avocado, sliced
  • a good handful of chervil sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm