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Chilled Tomato Soup

Time 15 minutes
Yields Serves 4
Chilled Tomato Soup
1

Core and blanch tomatoes 10 seconds in boiling water, shock in ice water and peel. Slice tomatoes in half along their equator and squeeze to remove seeds. Puree in blender until smooth, while adding oil and vinegar; season with salt to taste while continuing to blend. Taste puree and adjust seasoning if necessary.

2

Press puree through fine mesh strainer using ladle into clean container, cover and refrigerate 1 hour.


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