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.