ICED TOMATO SOUP

Cooking time – 25 minutes

You will need:

• 675 g of tomatoes
• 575 ml of water or white stock
• ½ small beetroot, preferably uncooked
• Small pieces of celery
• 2 bay leaves
• 1 small chopped onion
• Few drops Worcestershire sauce
• 1 tsp lemon juice
• Seasoning

1. Put the ingredients all together in a large saucepan and cook gently until the tomatoes are very soft. This should take about 25 minutes.


2. Remove the beet root and bay leaves then rub through a sieve and finally strain through muslin.


3. Pour into the freezing tray of refrigerator and leave for a short while, until slightly iced.


4. Serve garnished with lemon.

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