Chilled Tomato Soup

[a-nomad]

Chilled Tomato Soup

• 2-1/2 lb ripe tomatoes, quartered (preferably a ripe full-flavored tomato like the oval plum)
  
• 1 T olive oil
  
• 1 onion
  
• 1 carrot
  
• 2 garlic cloves
  
• 5 sprigs of fresh thyme
  
• 5 sprigs of fresh marjoram
  
• 1 bay leaf
  
• 3 T of crème fraiche
  
• Salt and pepper
  

Heat oil in a large saucepan. Chop and add the carrot and onion and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn soft. Add the tomatoes, chopped garlic and herbs. Lower heat and simmer for about half-an-hour. Discard the bay leaf, strain the soups and stir in the crème fraiche. Cool and put in refrigerator to chill. Pour in the bowl of your choice, stroll into back yard to lawn chair or hammock (Careful! Hammocks can be messy!) and enjoy.

Keywords: Soup

( RG555 )