Name: Tomato and Cucumber Soup
Yield: Serves 6
Ingredients: 50 g/2 oz butter; salt and freshly milled pepper; 1 small onion; single cream; ½ cucumber; 1 level tablespoon flour; 1 medium-sized carrot; 675 g/1½ lb fresh tomatoes; 1 level tablespoon castor sugar; a scant litre/1½ pints chicken stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Chilled tomato soup with a garnish of chopped cucumber is cool and fresh on a hot summer day. Make this recipe when there are plenty of inexpensive tomatoes to be had.

Ingredients

50 g/2 oz butter
1 level tablespoon castor sugar<

Method

Melt half the butter in a large saucepan. Add the peeled and diced carrot and finely chopped onion. Cover and cook gently for 5 minutes until the onion is soft. Halve the tomatoes and add to the pan, re-cover and fry gently for 15 minutes to soften the tomatoes and extract the juice.

Stir in the stock, a good seasoning of salt and freshly milled pepper and the sugar. Bring to the boil,