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Posted by on May 4, 2007 in Salad Soups, Vegetarian Soups | 0 comments

Cheese Salad Soup


• 750 gm ripe tomatoes  (blanched, skinned and chopped)
• 4 large 2 cm thick slices stale bread  (crusts removed and crumbled)
• 2 large cloves garlic (crushed)
• 2 tbsp red vinegar
• 3-4 tbsp salad oil
• 1 small cup tomato juice
• 1 large onion (grated)
• 1 small cucumber (grated)
• 2 tbsp mayonnaise
• 1 1/2 tsp salt
• 1/2 tsp pepper powder
• 2 cups iced water
• 100 gm cheese (grated)

For garnishing

• 1 small cucumber (peeled and cubed)
• 2 small onions  (cut into thin rounds)
• 2 eggs (hard boiled shelled and sliced)
• 1 cup croutons
• 100 gm cheese (grated)


1. Take a large bowl and put the crushed garlic in it. Stir in the vinegar and salad oil.
2. Add the tomato juice and mix thoroughly. Stir in the grated cucumber, onion and bread crumbs.
3. Add the mayonnaise and season with salt and pepper. Put the mixture into a liquidizer or rub it through a fine sieve. The soup should be perfectly smooth.
4. Dilute with iced water till it is the consistency of thin cream. Stir in the grated cheese gently and chill in refrigerator.
5. Serve the garnishes in separate bowls along with chilled soup. Float a few ice cubes on the soup if desired.

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