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Archive for July 15th, 2009

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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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