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This scrumptious chilled tomato soup is deceptively simple and fast to make. The secret to success is to use high-quality canned tomatoes. I like Contadina or Progresso. If I have to use cheap tomatoes, I use stewed tomatoes, as plain inexpensive ones are often too acid and watery. Serendipity Chilled Tomato Soup 1 28-oz. can of high-quality tomatoes1/2 cup chicken broth 2 Tbsp. dried onion flakes 1/2 tsp. garlic powder 1 Tbsp. paprika 1/8 tsp. black pepper 2 Tbsp. olive oil fresh parsley or chives, chopped cucumber, sliced very thin Combine all ingredients except parsley or chives, and cucumber. Use an immersion blender, or place in a regular blender or food processor, and liquefy completely. Chill well. Serve garnished with a few thin cucumber slices and a sprinkle of chopped parsley or chives. May be served with seasoned croutons, too.
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