Recipe - Tart Tomato And Red Onion Soup

4 lg Very ripe quartered tomatos
1 lg Red onion coarse chopped
3 tablespoon Chopped fresh basil leaves
One half cl Garlic, minced
1 teaspoon Coarse salt to taste
1 teaspoon Sugar
2 teaspoon Coarse grain mustard
2 tablespoon Lemon juice
2 tablespoon Red wine vinegar
One fourth cup Olive oil
2 cup Good quality tomato juice
1 cup Ice water
1 cup Sour cream mixed with 2
Ts dried dillweed garnish

Add tomatos, red onion, basil leaves, garlic, salt, sugar and mustard to
processor or blender and coarsely chop and blend. Transfer to large bowl
and whisk in lemon juice, vinegar, oil, tomato juice and water. Refrigerate
several hours or several days. Taste for seasonings before serving. Spoon a
dollop of sour cream in each bowl and pass the rest.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini