CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Cookbook, Soup |
6 |
Servings |
INGREDIENTS
2 |
md |
Onions; chopped |
1 |
|
Clove garlic; minced |
2 |
tb |
Butter; or margarine |
4 |
|
Tomatoes; (Large- about 2 pounds), peeled and cubed |
1/2 |
c |
Water |
1 |
|
Chicken bouillon cube |
2 1/2 |
ts |
Dill weed, fresh -OR- |
3/4 |
ts |
Dried dill |
1/4 |
ts |
Salt |
1/8 |
ts |
Pepper |
1/2 |
c |
Mayonnaise |
|
|
Fresh cilantro or parsley sprigs for garnish |
|
|
Mayonnaise for garnish |
INSTRUCTIONS
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: 4-6 servings
Recipe By : Rogue River Rendezvous, Junior League Medford Oregon
Posted to MC-Recipe Digest V1 #296
Date: Mon, 11 Nov 1996 16:56:22 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>
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