<DIV>Chilled Curry Green Tomato Soup</DIV>
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<DIV>1 tablespoon olive oil</DIV>
<DIV>3 minced garlic cloves</DIV>
<DIV>1 large onion, finely chopped</DIV>
<DIV>2 teaspoons curry powder</DIV>
<DIV>1 large potato, peeled and cubed</DIV>
<DIV>4 large green tomatoes, peeled and cubed (about 2lbs.)</DIV>
<DIV>2 cups chicken stock</DIV>
<DIV>3 tablespoons chopped fresh cilantro</DIV>
<DIV>2 tablespoons chopped fresh mint</DIV>
<DIV>1 tablespoon sugar</DIV>
<DIV>1/2 cup whipping cream</DIV>
<DIV>salt and pepper to taste</DIV>
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<DIV>additional fresh mint for garnish</DIV>
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<DIV>Heat oil over medium-low heat in a large saucepan. </DIV>
<DIV>Add garlic, onion and curry powder. </DIV>
<DIV>Cook, stirring frequently, until onion is soft but not browned, about five minutes. </DIV>
<DIV>Add tomatoes, potato, stock, cilantro, mint, and sugar. </DIV>
<DIV>Bring to a boil; reduce heat, cover and simmer for about 35 minutes.</DIV>
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<DIV>Puree soup in batches in a blender or food processor. </DIV>
<DIV>Return to saucepan and stir in cream. </DIV>
<DIV>Let cool and season to taste with salt, pepper and additional sugar</DIV>
<DIV>if desired. </DIV>
<DIV>Cover and refrigerate for at least 3 hours. </DIV>
<DIV>Taste and adjust seasonings before serving. </DIV>
<DIV>Garnish with mint and/or cilantro leaves if desired. </DIV>
<DIV>Serve cold.</DIV>

I could have used this earlier in the season when all my tomatoes were green. Thanks Ellise, I'll keep it for next season.