| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Tomatoes; quartered |
| 1/2 |
c |
Tomato juice |
| 1 |
|
Drained pickled jalapeno pepper; seeded (wear rubber |
|
|
; gloves), or to |
|
|
; taste |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Fresh orange juice |
| 3 |
tb |
Minced fresh coriander |
|
|
Sour cream as an accompaniment if desired |
INSTRUCTIONS
In a blender blend the tomato juice, the jalapeno pepper, and the sugar
until the mixture is smooth. Strain the mixture through a sieve set over a
bowl, discard the solids, and stir in the orange juice, the coriander, and
enough water to thin the soup to the desired consistency. Season the soup
with salt and pepper, chill it, covered, for 1 hour, or until it is cold,
and serve it with the sour cream.
Makes about 4 1/2 cups, serving 4.
Gourmet June 1991
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