Tomato and Almond Soup is a traditional British recipe for a classic chilled summer soup made from a blend of tomatoes, and almonds in a chicken stock and milk base flavoured with almond essence. The full recipe is presented here and I hope you enjoy this classic British version of: Tomato and Almond Soup.
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Ingredients:
2 tbsp olive oil
2 medium onions, peeled and thinly sliced
15g plain flour
600ml chicken stock
150ml milk
500g tomatoes, blanched, peeled, and chopped
5 drops of almond essence
finely-pared zest of 1/2 lemon
50g ground almonds
salt and freshly-ground black pepper, to taste
To Garnish:
cream
borage flowers (remove the sepals) or salad burnet, leaves finely chopped
Method:
Heat the oil in a heavy-based pan and use to fry the onions until softened (about 4 minutes). Scatter over the flour and stir to combine then cook, stirring constantly for 2 minutes before gradually working in the stock and then the milk. Bring just to a boil, reduce to a simmer and cook for 3 minutes.
Mix the tomatoes with 5 tbsp of the hot stock and crush with a fork then stir into the soup. Cook for 2 minutes then take off the heat and allow to cool slightly. Turn into a blender and purée until smooth then strain through a fine-meshed sieve into a bowl.
Add the almond essence, lemon zest and ground almonds and stir well to combine. Season to taste with salt and black pepper and stir thoroughly to combine. Cover the bowl, place in the refrigerator and set aside to chill over night.
Just before serving, remove the strips of lemon zest. Ladle the soup into chilled bowls, garnish with a swirl of cream and borage flowers or chopped salad burnet. Serve immediately.
