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Pegib 07/27/07 |
I need some ideas and hints to make a tasty tomato soup to serve 160 people. Any ideas? |
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ellen 07/27/07 |
The safe base for a tomato soup is tomato juice- made from scratch, cream of tomatoe can crack, and plain tomato has to have all the seeds and peels dealt with. That said, do you want hot tomato, cream of tomato, tomato bisque, clamato (clam and tomato), gazpacho (the ideal chunky spicy summer tomato soup, served chilled) or my grandmother's chilled tomato bisque (the ideal light tomato soup, mildly tangy and also served chilled)? I don't know the rest of your menu, write more. Also do you want a cup, 4-6 ounces, or a big entree bowl, 12-16 ounces? |