Learning > Recipes

Chilled Vitamin C Tomato Soup

Ms Elaine Teng


Facebook Email

Related Topics

serves 2


Pickled Vegetables


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




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




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



The views, material and information presented by any third party are strictly the views of such third party. Without prejudice to any third party content or materials whatsoever are provided for information purposes and convenience only. Council For The Third Age shall not be responsible or liable for any loss or damage whatsoever arising directly or indirectly howsoever in connection with or as a result of any person accessing or acting on any information contained in such content or materials. The presentation of such information by third parties on this Council For The Third Age website does not imply and shall not be construed as any representation, warranty, endorsement or verification by Council For The Third Age in respect of such content or materials.