Chilled tomato egg soup

This is probably my one of my favorite chilled soups, and definitely one of my favorites from Molly Katzen. I’ve made this many times, and always to a round of compliments. It’s summertime perfect.

Chilled tomato egg soup

4 cups tomato juice

1 medium-sized 3″ diameter ripe tomato, diced

1 teaspoon prepared horseradish

1 teaspoon worcestershire sauce

1 teaspoon dijon mustard

1/2 teaspoon dill weed

salt and pepper to taste

tobasco sauce, to taste

3 hard-boiled eggs, coarsely grated

2 scallions, finely minced

1 small stalk celery, finely minced

Combine all ingredients, mix well, and chill. Makes 4 – 5 servings.

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