This refreshing summer chilled soup is great for using up a glut of tomatoes. Serve chilled with some crusty bread.
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700g ripe tomatoes
1 tablespoon brown sugar
1 teaspoon salt
55ml double cream
1/2 cucumber, seeded and chopped
chopped fresh parsley, to taste
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Method Prep:10min › Extra time:2hr chilling › Ready in:2hr10min
Puree the tomatoes and pass through a sieve to remove seeds. Combine the tomato juice with the remainder of the ingredients in a food processor and blend until smooth. Chill for at least 2 hours prior to serving.