Cold Tomato Soup
From 1914:
Run one quart of cooked tomatoes through colander. Mix with water and one quart of sweet milk; flavor with mango, pepper and salt.
Place in cup a little crushed ice; pour over this the soup until the cup is two-thirds full.
Fill cup with whipped cream. Crumble the yolk of a hard-boiled egg for each cup. Cut the white in rings and place on top of the whipped cream.
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