Name: Fresh Tomato Soup W/crunchy Vegetables
Ingredients: 2 1/2 lb Tomatoes, ripe, red; 2 tb Olive oil; 2 c Onion; chopped; 2 Garlic cloves; minced; 2 lg Celery stalks; diced; 3 c ;water; 1/4 c Basil, fresh; chopped; 2 tb Dill, fresh; chopped; 1 ts Mustard, dry; 2 c Tomato juice, or as needed; 1 tb Lemon juice; Salt and pepper to taste; 1 lg Bell pepper, green; finely diced; 1 lg Corn ear; cooked until just done, and kernels scraped off cob; 1/2 c Cucumber, crisp; seeded and finely diced; 2 tb Basil, fresh; minced; dr Olive oil

Abortion is not just an act of unjustified violence against a fellow human being (in fact, the smallest, weakest, most defenseless among us). It is an act of rebellious treason against our Maker (the greatest and most powerful person in the universe). In one act we simultaneously destroy the weak and dishonor the Almighty. If we take Jesus’ double love command seriously – to love God with all our heart, soul, and mind; and to love our neighbor as ourselves – we cannot be indifferent to abortion.

Justin Taylor

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Soups	6	Servings

INGREDIENTS

2 1/2	lb	Tomatoes, ripe, red
2	tb	Olive oil
2	c	Onion; chopped
2		Garlic cloves; minced
2	lg	Celery stalks; diced
3	c	;water
1/4	c	Basil, fresh; chopped
2	tb	Dill, fresh; chopped
1	ts	Mustard, dry
2	c	Tomato juice, or as needed
1	tb	Lemon juice
		Salt and pepper to taste
1	lg	Bell pepper, green; finely diced
1	lg	Corn ear; cooked until just done, and kernels scraped off cob
1/2	c	Cucumber, crisp; seeded and finely diced
2	tb	Basil, fresh; minced
	dr	Olive oil

INSTRUCTIONS

CRUNCHY VEGETABLE GARNISH
Bring 2 quarts of water to boil in a large soup pot.
Place the whole tomatoes in the water and cook for one minute. Drain, and
when the tomatoes are cool enough to handle, slip the skins off; chop
tomatoes, and set aside.
Heat the olive oil and 2 tablespoons water in a large soup pot. Add the
onions, garlic and celery and saute over moderate heat, stirring
frequently, unti the onion just begins to turn golden. Add 3 cups of water
and bring to a boil, then simmer over moderate heat, covered, until the
onions and celery are quite tender, about 15 minutes. Add the tomatoes,
basil, oil and mustard. Simmer for 10 minutes more. Remove from the heat.
Stir in the tomato juice and lemon juice and season to taste with salt and
pepper (salt carefully--you may not need any at all if the tomato juice is
salted). Allow the soup to cook to room temperature, then puree in batches
in a food processor or blender untilsmooth. Chill before serving.
Just before serving, combine all the ingredients for the crunchy vegetable
garnish ina small mixing bowl.
Ladle the chilled tomato soup into bowls and divide the garnish over the
top of each.
Vegetarian Celebrations by Nava Atlas/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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