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Chilled Vitamin C Tomato Soup

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Ms Elaine Teng

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serves 2

 

Pickled Vegetables

 

  • 15g shredded carrot
  • 15g shredded radish
  • 15g shredded cucumber
  • 5 tbsp white vinegar
  • ¼ tsp salt
  • 3 tsp sugar

 

Ingredients

 

  • 250g Leggo’s Tomato Puree
  • 100ml V8 Vegetable Juice
  • some Parmesan cheese
  • some tortilla chips

 

Method

 

1. Prepare Pickled Vegetables: Place carrot, radish and cucumber in bowl. Add vinegar, salt and sugar. Mix well. Chill in fridge for 1 hr.

 

2. Mix tomato puree and vegetable juice in pot. Bring to a boil over medium heat for about 3 mins. Turn off heat and leave to cool. Chill in fridge for 1 hr.

 

3. Remove and pour in bowls. Garnish with pickled vegetables and Parmesan cheese. Serve with tortilla chips.

 

Source: Xin Flavours. Reproduced with permission by Ms Elaine Teng

 

 

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