Summertime Cream of Tomato Soup

[Guest guest]

* Exported from MasterCook *

 

Summertime Cream of Tomato Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vermouth -- or dry white wine

1 medium yellow onion -- chopped

6 large very ripe tomatoes -- (about 1 pound)

- skinned and chopped

2 stalks celery (including leaves) -- chopped

2 cups vegetable stock -- or water

1/4 cup chopped fresh tarragon -- or 1 tablespoon dried

1 teaspoon freshly grated lemon zest

1 tablespoon minced fresh dill -- or 1 teaspoon dried

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

yogurt for topping

 

In a large pot, heat the vermouth. Add the onion and saute over low heat until

soft and golden (about 5 minutes). Add the tomatoes, celery, vegetable stock,

tarragon, zest, dill, salt and pepper, and mix well. Bring to a boil. Reduce the

heat and simmer, covered, until the celery is tender (15 to 20 minutes). Remove

from the heat and allow to cool slightly.

 

In a blender or food processor, puree the soup (in batches) until smooth. If it

is to be served hot, return the puree to the pot and reheat gently. Adjust the

seasonings before ladling the soup into shallow bowls. Top with a dollop of

yogurt.

 

If the soup is to be served cold, transfer the pureed soup to a container with a

tight-fitting lid and refrigerate for at least 4 hours. Adjust the seasonings

before ladling the soup into shallow bowls. Top with a dollop of yogurt.

 

 

 

Source:

" http://www.ahwatukee.com/afn/features/taste/010704.html "

 

- - - - - - - - - - - - - - - - - - -