Cold Tomato Soup

Name: Cold Tomato Soup
Yield: 4
Ingredients: 2 cups of vegetable broth; 1/2 cup of olive oil; 1/2 cup of fresh heavy cream; 1/4 cup of parsley leaves; 1 tablespoon of lemon juice; 1/8 teaspoon of red pepper sauce; 1 kg of ripe tomato, diced; 2 medium onions, diced; 2 cloves of garlic, minced; 1 stalk of celery, minced; 1 clove of shallot, minced; Salt and black pepper to taste

1
2 cups of vegetable broth
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
1/8 teaspoon of red pepper sauce
7
1 kg of ripe tomato, diced
8
2 medium onions, diced
9
2 cloves of garlic, minced
10
1 stalk of celery, minced
11
1 clove of shallot, minced
12
Salt and black pepper to taste

Ingredients

1
2 cups of vegetable broth
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
1/8 teaspoon of red pepper sauce
7
1 kg of ripe tomato, diced
8
2 medium onions, diced
9
2 cloves of garlic, minced
10
1 stalk of celery, minced
11
1 clove of shallot, minced
12
Salt and black pepper to taste

Directions

1
Sear the garlic in olive oil until golden brown
2
Add the onion, celery, and shallot and sauté, stirring occasionally, for 5 minutes or until the vegetables are tender.Add the tomato, parsley, and vegetable broth
3
Season with salt and black pepper
4
Reduce heat and simmer for 30 minutes
5
Remove from heat and strain through a cheesecloth, mashing well
6
Add the red pepper sauce and mix
7
Let cool and refrigerate for two hours
8
When serving, whip the heavy cream until stiff peaks form
9
Add the lemon juice and mix
10
Season with salt and black pepper
11
Serve in chilled martini glasses, topping each glass with a spoonful of whipped cream
12
Garnish with parsley leaves.