Recipe - Chilled Tomato Soup With Cantaloupe

6 (up to)
8 Mediumsized tomatoes
1 lg Cucumber; peeled, seeded
and chopped
One half cup Finely chopped onion
1 cup Sour cream (I use light)
2 One half teaspoon Salt
One half teaspoon Ginger
Pepper to taste
4 teaspoon Lemon juice
1 tablespoon Freshgrated lemon rind
1 lg Cantaloupe
1 tablespoon Dried basil; crushed or
2 tablespoon Chopped fresh

Date: Tue, 11 Jun 1996 10:06:08 0500

From: Anne Harvey anne.harvey@TREASURE.LPL.LONDON.ON.CA
I subscribe to this list at work and, of course, my cookbooks are at home
so I am always way behind in responding to requests. I thought I'd sit down
tonight and type out a couple of favourites, well after the fact, but good
recipes nonetheless.

This is our all time favourite cold summer soup. It only works with good
vine ripened tomatoes, which we only get here in late August and early
Sept., not the cardboard substitutes that are sold in the stores at other
times of the year.

Peel tomatoes and puree in blender or food processor. You should have 5
cups of fresh tomato puree. Puree cucumber and onion and add to the
tomatoes. Stir in the sour cream, season with salt, ginger, pepper, lemon
juice and rind.

Halve the cantaloupe. Remove all seeds and either scoop balls out with a
melon scoop or peel and cut it into chunks. Toss with the basil and chill
soup and melon (separately) for several hours.

To serve, pour soup into chilled bowls and put a few spoonfuls of the melon
into each one. Serves 6.

from: The Vegetarian Epicure Book Two by Anna Thomas

EATL DIGEST 10 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.