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Chilled Tomato and Orange Soup is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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8 medium size ripe tomatoes, chopped
1/2 cup chopped onions
1 carrot, grated
2 tablespoons chopped basil
2 tablespoons grated orange rind
1/4 cup freshly squeezed orange juice
1 teaspoon superfine sugar
3 3/4 cups chicken stock
1 cup Greek strained yogurt
1/4 teaspoon grated nutmeg
Salt and pepper to taste
1 tablespoon snipped chives to garnish
Place all the ingredients, except the yogurt and nutmeg, in a saucepan. Bring to the boil, then simmer for 15 to 20 minutes, until tomatoes, are tender. Puree in a food processor or blender, then sieve. Return to the pan, stir in the yogurt and nutmeg and heat gently; do not boil. Pour into individual soup dishes and sprinkle with the chives. Serve with crackers. Makes 4 to 6 servings. This is nice served chilled.
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