About this recipe: Like most recipes that use green tomatoes, this is American in origin. I use chicken stock, but for a purely vegetarian version, use vegetable stock. I serve the soup sprinkled with freshly grated mature cheddar and ideally a warm crusty bread.
Easily serves 6, with a lot of bread will serve 8 as a good brunch.
Removing the pips was maybe not essential but it made a tasty thin soup. Overall a success.. - 01 Nov 2016