Recipe - Fresh Tomato-Dill Soup

2 md Onions; chopped
1 Clove garlic; minced
2 tablespoon Butter; or margarine
4 Tomatoes; (Large about 2
pounds), peeled and cubed
One half cup Water
1 Chicken bouillon cube
2 One half teaspoon Dill weed, fresh OR
Three fourths teaspoon Dried dill
One fourth teaspoon Salt
1/8 teaspoon Pepper
One half cup Mayonnaise
Fresh cilantro or parsley
sprigs for garnish
Mayonnaise for garnish

In a 2 quart saucepan, cook onions and garlic in butter or margarine for 3
minutes.

Add all remaining ingredients except the mayonnaise; cover and simmer 10
minutes.

Remove from heat and cool. Place half of tomato mixture at a time in a
blender; cover and blend until smooth.

Pour into a large bowl and stir in the mayonnaise. Chill overnight. Garnish
bowls of soup with a dollop of mayonnaise and a sprig of parsley or
cilantro. May be served hot or cold. If soup needs to be thinned, use
tomato juice

to achieve desired consistency.

Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest
recipes;

The Junior Service League of Jackson County, Medford, Oregon Adapted for
Mastercook by Brenda Adams adamsfmle@sprintmail.com

Yield: 46 servings
Recipe By : Rogue River Rendezvous, Junior League Medford Oregon

Posted to MCRecipe Digest V1 #296

Date: Mon, 11 Nov 1996 16:56:22 0800

From: Brenda Adams adamsfmle@sprintmail.com