Fresh tomato soup w/crunchy vegetables

6 servings

Ingredients

Quantity Ingredient
2½ pounds Tomatoes, ripe, red
2 tablespoons Olive oil
2 cups Onion; chopped
2 Garlic cloves; minced
2 larges Celery stalks; diced
3 cups ;water
1 large Bell pepper, green; finely diced
1 large Corn ear; cooked until just done, and kernels scraped off cob
¼ cup Basil, fresh; chopped
2 tablespoons Dill, fresh; chopped
1 teaspoon Mustard, dry
2 cups Tomato juice, or as needed
1 tablespoon Lemon juice
Salt and pepper to taste
½ cup Cucumber, crisp; seeded and finely diced
2 tablespoons Basil, fresh; minced
drop Olive oil

Directions

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

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