Fresh Tomato Soup with Crunchy Vegetables

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Fresh Tomato Soup with Crunchy Vegetables

 

2 quarts water

2-1/2 pounds ripe red tomatoes

2 Tablespoons olive oil

2 cups onion, chopped

2 cloves garlic, minced

2 large celery stalks, diced

3 cups water

1/2 cup fresh basil, chopped

2 Tablespoons fresh dill

1-1/2 cups tomato juice

1 Tablespoon lemon juice

Salt to taste

 

Crunchy Vegetable Garnish

1 large green bell pepper, finely diced

1 large ear corn, cooked until just done; scrape kernels

1/2 cup crisp cucumber, seeded and finely diced

1/2 cup radishes, finely diced

2 Tablespoons fresh basil, minced

 

Bring 2 quarts of water to a boil in a large soup pot. Place the whole

tomatoes in water and cook for one minute. Drain, and when tomatoes

are cool enough to handle, slip off skins; chop tomatoes and set

aside.

 

Heat olive oil in large pot. Saute onions, garlic, and celery until

translucent. Add three cups water; bring to a boil. Simmer for 15

minutes. Add tomatoes, basil, and dill. Simmer another 10 minutes.

Remove from heat. Stir in tomato juice, lemon juice, and salt to

taste. Cool to room temperature and puree in batches until smooth.

Chill before serving. Combine ingredients for crunchy vegetable

garnish in a small bowl. Ladle chilled tomato soup into bowls, and

divide the garnish over each.