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Results 51 - 60 of 70 for cold tomato soup
Put bread, garlic, tomatoes (reserve ... Refrigerate. Serve very cold in individual bowls garnished with ... onion, bread. Goes well with Serviche.
Place everything in a blender and puree. Chill until time to serve. Serves 6 to 8.
In large pan bring 4 ... refrigerate for 12 hours, stirring several times to make sure vegetables are thoroughly coated with dressing. Serve cold.
Chill four hours. Serve in chilled bowls. Serves 6 to 8.
Add 2 cups tomato juice, olive oil, vinegar, salt, ... with thin slices of cucumbers, green tops of onions and seasoned croutons. Makes 8 cups.
56. COLD CARROTS
Boil 10 or 15 minutes: Pour over carrots and refrigerate 24 hours.
Crush the garlic and chopped ... been absorbed, add cold water and then strain it ... salt and serve very cold with croutons as accompaniment.
58. COLD CARROTS
Cook carrots barely tender. Heat soup, oil, sugar, vinegar, and ... heated sauce over and chill for 2 hours. Sauce will thicken. Keep refrigerated.
Began cooking vegetables according to package. Add meat and other ingredients immediately. Cook until potatoes are done and onions are ...
Melt butter in heavy large ... day ahead. Ladle soup into bowls. Top each with ... Cover and refrigerate. Drain before serving. Makes 1 3/4 cups.
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