Shirli's Tomato and Orange Soup

Ingredients

• 1.125 millilitre onions, chopped
• 2.125 millilitre celery, chopped
• 3.2 cup tomatoes, fresh; very ripe; skinned
• 4.sugar, a sprinkling; to prevent acidity
• 5.30 gram butter, for white sauce
• 6.30 millilitre plain flour, for white sauce
• 7.750 millilitre water
• 8.2 vegetable stock cubes, crushed
• 9.250 millilitre orange juice
• 10.salt and pepper, to taste
• 11.cream or yoghurt, to swirl on top for serving

Method

1. 1.Sauté onions in a little oil or butter. As the onions are softening, add the celery. When the celery has softened, add the tomatoes. Sprinkle over a little sugar to prevent acidity. Sauté all vegetables until very tender.
2. 2.Make a runny white sauce by melting the butter in a separate saucepan. Add flour and cook a few minutes. Crush the cubes into the water and orange juice. Remove saucepan from heat and pour over liquid. Return to heat and cook until mixture has thickened.
3. 3.Add white sauce to the tomato mixture and blend.
4. 4.Season with salt and pepper. If soup is too thick, thin with some extra stock.
5. 5.Chill.
6. 6.Serve with a swirl of cream or yoghurt. Trim each bowl with a few slivered orange slices and a very thin curl of orange peel.

Notes

• An elegant chilled tomato soup brightened with orange juice. The orange peel garnish is characteristic of the recipe's refined presentation.