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  Recipe Home » Vegetarian » Fresh Tomato Soup W/Crunchy Vegetables
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  Fresh Tomato Soup W/Crunchy Vegetables
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
Ingredients:
2 1/2 lb Tomatoes, ripe, red
2 tbsp Olive oil
2 cup Onion, chopped
2 Garlic cloves, minced
2 large Celery stalks, diced
3 cup ;water
1/4 cup Basil, fresh, chopped
2 tbsp Dill, fresh, chopped
1 tsp Mustard, dry
2 cup Tomato juice, or as needed
1 tbsp Lemon juice
Salt and pepper to taste

MMMMMCRUNCHY VEGETABLE GARNISH

1 large Bell pepper, green, finely diced
1 large Corn ear, cooked until just done, and kernels scraped off cob
1/2 cup Cucumber, crisp, seeded and finely diced
2 tbsp Basil, fresh, minced
drop Olive oil
Instructions:
Bring 2 quarts of water to boil in a large soup pot.
Place the whole tomatoes in the water and cook for one minute.
Drain, and when the tomatoes are cool enough to handle, slip the
skins off; chop tomatoes, and set aside.

Heat the olive oil and 2 tablespoons water in a large soup pot. Add
the onions, garlic and celery and saute over moderate heat, stirring
frequently, unti the onion just begins to turn golden. Add 3 cups of
water and bring to a boil, then simmer over moderate heat, covered,
until the onions and celery are quite tender, about 15 minutes. Add
the tomatoes, basil, oil and mustard. Simmer for 10 minutes more.
Remove from the heat. Stir in the tomato juice and lemon juice and
season to taste with salt and pepper (salt carefully--you may not
need any at all if the tomato juice is salted). Allow the soup to
cook to room temperature, then puree in batches in a food processor
or blender untilsmooth. Chill before serving.

Just before serving, combine all the ingredients for the crunchy
vegetable garnish ina small mixing bowl.
Ladle the chilled tomato soup into bowls and divide the garnish over
the top of each.

Vegetarian Celebrations by Nava Atlas/MM by DEEANNE
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