It’s been almost a month since I received the Denver Junior League’s Creme de Colorado Cookbook from Lea Ann at Mangoes, Chili and Z who celebrated her blog’s First Anniversary in May with this cookbook giveaway. Thank you Lea Ann for this wonderful cookbook which has nearly 700 recipes.
I wanted to make a dish from this cookbook that would best represent the beautiful state of Colorado which was once home to us. Going through the book, I came across this soup, Fire and Ice, that really spoke to me of Colorado. The fire is like the hot, dry summers there with clear blue skies while the ice is the cold, crisp winters that transform the place into a winter wonderland.
I adapted the recipe for the Hot Tomato Ice by using fresh tomatoes on the vine instead of canned tomatoes. As for the soup, I made a lighter Mint Green Pea Soup instead of Avocado Soup. This soup has a lovely color with the Tomato ice giving it a nice contrast. It is light and refreshing and the slightly tart and spicy ice is a nice touch.
- 2 large tomatoes on the vine
- ¼ cup (60ml) chicken broth
- 1 tbsp fresh lime juice
- 1 tsp Tabasco sauce
- A pinch of salt
- 4 cups (960ml) chicken broth
- 2 cups (300g) frozen green peas
- ¼ cup (60g) sour cream
- 2 sprigs mint leaves, roughly chopped
- Salt and pepper to taste
- Extra mint leaves for garnishing
Bring a small pot of water to boil. Cut an X on the bottom side of tomatoes and drop it into boiling water for about 30 seconds. Remove and dunk in cold water. Skin can now be easily peeled.
Roughly chop tomatoes and blend till smooth. Strain through a fine sieve into a bowl, yielding about ½ cup (120ml) puree. Mix in chicken broth, lime juice, Tabasco sauce, and salt.
Pour into ice cube tray and transfer to the freezer. You should get about 8 ice cubes.
In a medium sized pot, pour in chicken broth. Bring broth to a boil. Add frozen green peas and bring it back up to a boil. Add salt and pepper, and simmer for about 3 minutes. Remove and allow soup to cool.
Add mint leaves and sour cream. Transfer to a blender in two batches and blend till smooth. Strain through sieve. Cover and chill for at least two hours.
Ladle soup into chilled sherbet glasses and float one or two cubes of tomato ice in the soup. Garnish with mint leaves.
This soup will pair beautifully with my Ebony n Ivory Dessert for a fabulous summer party.
Enjoy…..and have a wonderful day!