| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cookbook, Soup | 6 | Servings | |
INGREDIENTS
| 2 | Onions, chopped | |
| 1 | Clove garlic, minced | |
| 2 | T | Butter, or margarine |
| 4 | Tomatoes, Large- about 2 | |
| pounds peeled and cubed | ||
| 1/2 | c | Water |
| 1 | Chicken bouillon cube | |
| 2 1/2 | t | Dill weed, fresh -OR- |
| 3/4 | t | Dried dill |
| 1/4 | t | Salt |
| 1/8 | t | 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 <[email protected]> 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 <[email protected]>
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