Tales from the Taste - Cold Tomato Soup

Susan Bayer will prepare Cold Tomato Soup, from a recipe adapted by former congregant and officer Ruth Bittner (now of Sioux City, IA) a recipe From Jewish Cookery around the World by Hannah Goodman. (The cookbook may be out of print, so this may be a rare opportunity to get the recipe for this delicious soup. But we will be serving it Sunday evening at the Taste of BYBS. Come early so you can have some before the soup gets hot.)

28 oz can of tomatoes
2 cups water
½ tsp onion powder
½ tsp salt
3 Tbsp sugar
2 eggs
Garnish
Sour cream or yogurt
Chopped parsley

1. Liquefy tomatoes with juice in blender and sieve them.
2. Measure 4 cups of liquid into a saucepan. Add water.
3. Bring to boil. Lower heat and add onion powder, salt and sugar.
4. Remove from heat.
5. Beat eggs well and add one at a time to hot soup beating all the time.
6. Continue beating, soup will thicken. Taste for seasonings and adjust.
7. Refrigerate a few hours and serve cold
8. Garnish with a dollop of sour cream and a sprinkle of chopped parsley.

Note: Can be made from fresh ripe tomatoes. Cook tomatoes in water until soft
and proceed as in step 1.