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Cold Dilled Tomato Soup Recipe

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This recipe for Cold Dilled Tomato Soup is from Corbin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
1 garlic clove
Salt and black pepper
4 medium tomatoes
1 heaping tablespoon tomato paste
2 tablespoon cornstarch
2 cups water
1 cup milk
1 heaping tablespoon dill
Directions:
Directions:
In a heavy sauce pan, heat olive oil and butter. Add onion, garlic, salt and pepper. Cook very slowly until soft but not browned. Slice tomatoes and add to mixture, cooking quickly for 3-4 minutes. Remove from heat and add tomato paste, cornstarch and water. Mix well and stir over heat until soup boils. Run through a fine sieve or blend in a blender. If you use a blender, you will still have to put soup through a sieve to remove seeds. Add milk and dill. Chill. Garnish with a sprig of dill.

This soup may be served hot. The consistency may be varied by the amount of cornstarch used and by substituting cream for milk.
Number Of Servings:
Number Of Servings:
4

 

 

 

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