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Fresh Tomato Soup
* Exported from MasterCook *
FRESH TOMATO SOUP
Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Tomatoes
Amount Measure Ingredient -- Preparation Method
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3 medium tomatoes, peeled and quartered, or one can -- (14
1/2-oz.)--
--tomatoes, cut up
1 1/2 cups water
1/2 cup chopped onion, -- (1 med.)
1/2 cup chopped celery, -- (1 stalk)
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime or lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh cilantro or parsley, -- (optional)
If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2
tablespoons cilantro or parsley, bouillon granules, lime juice or lemon
juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very
tender. Cool slightly. Place half tomato mixture into a blender
container or a food processor bowl. Cover and blend or process till
smooth. Repeat with remaining mixture. Return all to pan; heat through
or serve chilled. Garnish each serving with additional cilantro or
parsley, if desired. Makes 4 side-dish servings.
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NOTES : If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2
tablespoons cilantro or parsley, bouillon granules;es, lime juice or
lemon juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very
tender. Cool slightly. Place half tomato mixture into a blender
container or a food processor bowl. Cover and blend or process till
smooth. Repeat with remaining mixture. Return all to pan; heat through
or serve chilled. Garnish each serving with additional cilantro or
parsley, if desired. Makes 4 side-dish servings.
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