The Freelancer’s Cookbook: Mark Sweeney’s Tomato Vichyssoice

From Mark Sweeney comes a cold soup recipe for Tomato Vichyssoice.

TOMATO VICHYSSOICE
Soup
Prep Time: 25 min Cook Time: 20 min Total Time: 30 min
Difficulty: Easy
Servings:  4-6

DESCRIPTION:
A cold tomato perfect for those hot summer days

INGREDIENTS:

  • 2.75 oz / 77 g  Package Knorr Cream of Leek soup
  • 28 oz / 796 ml can whole tomatoes
  • 2 cups / 570 ml buttermilk
  • Water
  • 2 tablespoons fresh chopped dill or 1/2 tablespoon dried dill
  • Croutons

DIRECTIONS:
Strain liquid from canned tomatoes into a large measuring cup. Top up measuring cup to with water to so you have 2 cups of liquid.

Add to pot with cream of leek soup package and bring to a boil over medium-high heat until thickened. Stir constantly or it will burn on the bottom of the pot.

Once it thickens, add tomatoes from can, turn heat down let simmer for 15 minutes, stirring occasionally. When done, remove from heat.

Let cool to room temperature. Pour into a blender along with buttermilk and dill. Pulse until tomatoes are blended, but not pureed. Salt to taste

Chill in fridge. Serve cold, and top with croutons.

Makes 4-6 servings, keeps for several days.

Leave a Reply