Cold Tomato Soup

Name: Cold Tomato Soup
Yield: 4
Ingredients: 2 cups of vegetable broth (see recipe on page 20); 1/2 cup of olive oil; 1/2 cup of fresh heavy cream; 1/4 cup of parsley leaves; 1 tablespoon of lemon juice; 1/2 teaspoon of red pepper sauce; 1 kg of ripe tomatoes, diced; 2 medium onions, chopped; 2 cloves of garlic, minced; 1 stalk of celery, minced; 1 leek-porot, minced; Salt and black pepper to taste

1
2 cups of vegetable broth (see recipe on page 20)
2
1/2 cup of olive oil
3
1/2 cup of fresh heavy cream
4
1/4 cup of parsley leaves
5
1 tablespoon of lemon juice
6
1/2 teaspoon of red pepper sauce
7
1 kg of ripe tomatoes, diced
8
2 medium onions, chopped
9
2 cloves of garlic, minced
10
1 stalk of celery, minced
11
1 leek-porot, minced
12
Salt and black pepper to taste

Ingredients

1
2 cups of vegetable broth (see recipe on page 20)
2
1/2 cup of olive oil
3
1/2 cup of fresh heavy cream
4
1/4 cup of parsley leaves
5
1 tablespoon of lemon juice
6
1/2 teaspoon of red pepper sauce
7
1 kg of ripe tomatoes, diced
8
2 medium onions, chopped
9
2 cloves of garlic, minced
10
1 stalk of celery, minced
11
1 leek-porot, minced
12
Salt and black pepper to taste

Directions

1
1
2
Refine the garlic in olive oil until golden
3
2
4
Add the onion, celery, and leek-porot and cook for 5 minutes or until the vegetables are tender
5
3
6
Add the tomatoes, parsley, and vegetable broth and season with salt and black pepper
7
Temporarily remove from heat and let it simmer for 30 minutes
8
4
9
Remove from heat and blend well using an immersion blender
10
Add the red pepper sauce and mix well
11
Let it cool and refrigerate for at least 2 hours
12
5
13
When serving, whisk the heavy cream until stiff peaks form
14
Add the lemon juice and mix well
15
Season with salt and black pepper
16
6
17
Pour the cold soup into dry martini glasses and top each glass with a dollop of whipped cream
18
Garnish with fresh parsley leaves.