Cold tomato bisque

Directions

1. Heat the olive oil in a large, deep stainless steel saucepan. Add the potato and onion and cook over medium high heat for 2-3 minutes.

2. Add all the remaining ingredients except the butter and dill, bring the mixture to a boil and stir it well, then reduce the heat to low, cover and cook for 20 minutes

3. Push the mixture through a food mill to remove the tomato seeds and skin. Then emulsify the mixture in a blender to make very smooth. This is done in batches.

4. Add the butter as blending one of the batches and then mix all batches in a bowl.

5. Cool the bisque, then chill. When chilled garnish with dill and serve.

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