John Kennedys Iced Tomato Soup Recipes

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JOHN F. KENNEDY'S ICED TOMATO SOUP



John F. Kennedy'S Iced Tomato Soup image

Provided by Canadian.Recipes

Number Of Ingredients 0

Steps:

  • Combine chopped tomatoes, onion, water, salt, and pepper in a saucepan. Cook over medium heat 5 minutes. Stir in a blend of tomato paste and flour, then the chicken broth. Stirring constantly, bring to boiling and cook 1 to 2 minutes. Force mixture through a fine sieve. Chill several hours. Before serving, blend in cream. Garnish each serving with a slice of peeled tomato.

Nutrition Facts :

MRS. JOHN F. KENNEDY'S ICED TOMATO SOUP



Mrs. John F. Kennedy's Iced Tomato Soup image

Time 13m

Number Of Ingredients 9

6 large ripe tomatoes, coarsely chopped
1 onion, chopped
1/4 cup water
1/2 teaspoon salt
dash pepper
2 tablespoons tomato paste
2 tablespoons flour
2 cubes chicken bouillon, dissolved in 2 cups boiling water
1 cup heavy cream

Steps:

  • Combine tomatoes, onion, water, salt, and pepper in a saucepan. Cook over moderate heat 5 minutes. Combine tomato paste with flour and add to tomatoes with chicken bouillon. Simmer gently 3 minutes. Rub mixture through a fine sieve. Chill several hours. Before serving, add cream. Season to taste with more salt if necessary. Garnish each serving with a thin tomato slice if desired.

Nutrition Facts : Nutritional Facts Serves

JOHN KENNEDY'S ICED TOMATO SOUP



JOHN KENNEDY'S Iced Tomato Soup image

Make and share this JOHN KENNEDY'S Iced Tomato Soup recipe from Food.com.

Provided by UnknownChef86

Categories     Vegetable

Time 4h10m

Yield 2 Quarts

Number Of Ingredients 9

3 large ripe tomatoes, coarsely chopped
1 onion, chopped
1/4 cup water
1/2 teaspoon salt
1 dash fresh ground pepper
2 tablespoons tomato paste
2 tablespoons flour
2 cups chicken broth (dissolved in 2 cups boiling water)
1 cup chilled heavy cream

Steps:

  • Combine chopped tomatoes, onion, water, salt and pepper in a saucepan.
  • Cook over medium heat for 5 minutes.
  • Stir in a blend of tomato paste, and flour, then the chicken broth.
  • Stirring constantly, bring to boiling and cook for 1-2 minutes.
  • Force mixture through a fine sieve.
  • Chill several hours.
  • Before serving, blend in cream.

Nutrition Facts : Calories 562.9, Fat 46.1, SaturatedFat 28, Cholesterol 163, Sodium 1532.7, Carbohydrate 29.5, Fiber 5, Sugar 12.3, Protein 11.7

MRS. JOHN F. KENNEDY'S LEMON ICE



Mrs. John F. Kennedy's Lemon Ice image

Number Of Ingredients 4

4 cups water
3 1/2 cups sugar
1 cup fresh or frozen lemon juice
1 tablespoon grated lemon peel

Steps:

  • Combine water and sugar in a saucepan; bring to a boil and boil 5 minutes. Cool. Add lemon juice and rind. Pour into 2 refrigerator trays. Place trays in freezer. When mixture is frozen to a mush, remove to a cold bowl and quickly beat with a rotary beater until smooth. Return to trays and freeze again. Remove mixture to cold bowl and quickly beat until smooth. Return to trays and freeze until firm, about 2 hours.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE



Mrs. John F. Kennedy's Baked Seafood Casserole image

Time 30m

Number Of Ingredients 10

1 pound lump crab meat
1 pound shrimp, cooked, shelled and deveined
1 cup mayonnaise
1/2 cup chopped green bell pepper
1/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups coarsely crushed potato chips
paprika

Steps:

  • Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

Nutrition Facts : Nutritional Facts Serves

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