Chilled Tomato Soup with Lemon Sorbet Recipe
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Cooking time: 10 minutes
Total time: 15 to 30 minutes
Preparation time: 15 minutesCooking time: 10 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 500 ml (2 cups) lemon sorbert (see Ice Cream)
- 1 kg (2 1/4 lb.) Tomatoes
- 2 cm (1") gingerroot
- 1/2 tsp. ground cumin
- A drizzle of olive oil, salt, pepper, Tabasco
- 2 sprigs of basil
Method
- Immerse the tomatoes in boiling water for 30 seconds then run under cold water
- to remove the skins easily.
- After you have peeled the tomatoes, cut them into wedges.
- Peel and chop the ginger.
- Place a saucepan on the heat with a little olive oil. Add the ginger and cumin, stir with a wooden spoon and add the wedges of peeled tomato.
- Cover and simmer for 15 minutes over low heat.
- Pour the cooked tomatoes into the bowl of a food processor and liquefy. Taste and correct the seasoning with salt, pepper and Tabasco.
- Cool, then refrigerate.
- Serve the soup well chilled with a scoop of lemon sorbet and a few chopped basil leaves.
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