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Cold Tomato Soup
From The Star of Texas Cookbook
1 can (46 ounces) tomato juice
4 Tablespoons tomato paste
8 green onions, white part only, minced
2 teaspoons of salt to taste
2 pinches powdered thyme
1 teaspoon curry powder
Freshly ground black pepper to taste
Juice of one lemon
1 teaspoon sugar or more to taste
2 cups sour cream
Chopped parsley for garnish
The day before serving, combine all ingredients except sour cream and parsley in blender. Blend and refrigerate. Before serving, add sour cream and blend in blender. Top with chopped parsley.
Variation: For a lighter version, substitute two cups of buttermilk for the sour cream.
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