| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Tomatoes (I use Romas) |
| 1 |
|
Onion, chopped |
| 2 |
|
Stalks celery, sliced |
| 1 |
|
Carrot, sliced |
| 1 |
sm |
Sweet green pepper, chopped |
| 3 |
|
Cloves garlic, peeled (or 3/4 tsp. garlic powder) |
| 1 |
tb |
Lemon juice (up to 2) |
|
|
Basil (I add a sprinkling of dry basil to taste) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Source: Los Angeles Times,summer 1995
Yield: 8 appetizer or 4 main dish servings
Peel and chop tomatoes. In a large pot put the onions and a small amount of
water. Steam the onions for a few minutes until soft. Add tomatoes, celery,
carrot, pepper, garlic and 2 cups of water. Bring vegetable mixture to a
boil, reduce heat and simmer for 20-30 minutes until vegetables are soft.
Strain soup, saving broth. Puree vegetables in a blender. Add back to
liquid. Stir in lemon juice, basil, salt and pepper. Serve hot or cold.
Posted to JEWISH-FOOD digest V97 #041
From: "Abe Carnow, C.P.A." <abecarnow@earthlink.net>
Date: Sun, 29 Sep 1996 15:58:50 -0700 (PDT)
A Message from our Provider:
“A family altar can alter a family.”