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Big Tom Chilled Tomato Soup

April 25, 2019

Big Tom Chilled Tomato Soup | Les Gastronomes

Peel two cucumbers and simmer gently for 10 minutes in 50cl chicken stock (a stock cube is fine).

Blend this with 75cl Big Tom.

Fold in a cup of sour cream (or creme fraiche)

Allow to chill and serve with freshly ground pepper.


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