Recipe - Fresh Tomato Soup

3 md Tomatoes; peeled and
quartered, or one can (14
1/2oz.) tomatoes, cut up
1 One half cup Water
One half cup Chopped onion;, (1 med.)
One half cup Chopped celery;, (1 stalk)
One half cn (6oz) tomato paste (1/3
cup)
2 tablespoon Snipped fresh cilantro or
parsley
2 teaspoon Instant chicken bouillon
granules
2 teaspoon 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 sidedish servings.

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 sidedish servings.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on Jul 17,
1997