Title: Summer Tomato Soup
Categories: None
Yield: 1 Servings

2 1/2 lb Tomatoes (I use Romas)
1 Onion, chopped
2 Stalks celery, sliced
1 Carrot, sliced
1 sm Sweet green pepper, chopped
3 Cloves garlic, peeled (or
-3/4 tsp. garlic powder)
1 tb Lemon juice (up to 2)
Basil (I add a sprinkling of
-dry basil to taste)
Salt and pepper to taste

Source: Los Angeles Times,summer 1995

Yield: 8 appetizer or 4 main dish servings

Peel and chop tomatoes. In a large pot put the onions and a small amount of
water. Steam the onions for a few minutes until soft. Add tomatoes, celery,
carrot, pepper, garlic and 2 cups of water. Bring vegetable mixture to a
boil, reduce heat and simmer for 20-30 minutes until vegetables are soft.

Strain soup, saving broth. Puree vegetables in a blender. Add back to
liquid. Stir in lemon juice, basil, salt and pepper. Serve hot or cold.

Posted to JEWISH-FOOD digest V97 #041

From: "Abe Carnow, C.P.A."

Date: Sun, 29 Sep 1996 15:58:50 -0700 (PDT)