Tomato-gin soup from Gourmet Magazine, September 2009 (page 14)

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Notes about this recipe

  • hillsboroks on October 05, 2018

    What a nice change of pace for tomato soup. The gin is subtle but flavorful as is the nutmeg, neither of which I have put in my tomato soups before. I didn't do the whipped cream topping but the soup was delicious without it and not too acidic. I used Roma tomatoes from the garden and blanched them first in boiling water to remove their skins. Then after the soup was ready to go into a blender I just used my stick blender and did not strain it. Because the skins were removed first it was very smooth and creamy and much simpler to prepare.

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