“Chilled Tomato Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”


1          2 lb. tomatoes, skinned and quartered

1          pint cold chicken stock


Freshly ground black pepper

1-1/2   tablespoon tomato puree (optional)

3          tablespoons orange juice

3          tablespoons orange juice

3          tablespoons finely chopped fresh ginger root


To Garnish

1          bunch spring onions, cut into very tin 1 inch strips

2          tablespoons salad burnet leaves


Preparation time:        10 minutes, plus chilling

Cooking time:              35 minutes


The addition of orange juice and ginger lends extra zest to this beautifully colored soup which is best made in mid-summer when ripe fresh tomatoes are available.  Tomato puree should be added only if you feel the tomatoes used are lacking in flavour.


1.         Put the tomatoes into a large saucepan and pour in the stock.  – Season to taste with salt and pepper, and add the sugar.  Bring slowly to the boil, then lower the heat, half-cover the pan and simmer for 20 minutes.  Remove from the heat and leave to cool.

2.         Pass the tomatoes with the liquid and the tomato puree’(if using) through a medium food mill, or work briefly in a food processor or electric blender and strain through a coarse sieve.

3.         Pour the soup into a bowl and stir in the orange juice and ginger.  Cover and chill in the refrigerator for 4 to 6 hours or overnight.

4.         Prepare the garnish just before serving.  Pout the soup into chilled bowls, scatter the spring onions and salad burnet over the surface and serve.