See Also: Cooking Club · Soups · Vegetable Dishes
Dill Tomato Soup Chilled
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve hot or cold!
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 pound tomatoes, fresh or canned
2 tablespoons tomato paste
2 tablespoons cornstarch
2 cups beef, chicken, or vegetable stock
1/4 cup finely chopped fresh dill, or 1-2 teaspoons dried dill weed
1/2 to 1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream, or creme fraiche plus more for the garnish plus a few springs of fresh dill
Sauté onions and garlic in oil, add tomatoes and sauté 20 minutes. Meantime, mix cornstarch with tomato paste and stock. Add this to tomato mixture and bring to a boil. Push through a fine strainer or chinois, and then add chopped dill. Add salt and pepper, chill thoroughly. Add cream. To serve, dollop with a little cream and a sprig of dill. Serves 4-5.
Recipe created 1996-05-27.
