Tomato soup (fat-free)

4 Servings

Ingredients

Quantity Ingredient
1 pounds (500 gms) tomatoes
1 Clove garlic; finely chopped
1 medium Onion; coarsely chopped
1 tablespoon Tomato paste
1 Bay leaf
⅔ cup Water
½ teaspoon Whole black peppercorns

Directions

Date: Sun, 18 Feb 1996 16:10:04 +0930 From: Kirsten.Andrews@... (Kirsten Andrews) It is a beautiful Sunday summer's day here in Australia today, and I woke up this morning to make a lovely tomato soup from fresh tomatoes. If anyone can obtain good tomatoes I would highly recommend it. Organic tomatoes would be best because they have much more flavour.

From (The Australian Women's Weekly 'Basic Cookbook') Adapted slightly to meet Fatfree list requirements. NOTE: (Original recipe asked for a chicken stock cube, which I omitted and didn't miss. You may want to add salt to compensate.) 1. Using a shape knife, carefully remove cores from tomatoes (dig from the top, you don;t need to remove the entire middle), cut small crosses at opposite ends. Place tomatoes in medium saucepan with enough boiling water to cover them. Boil for about 30 seconds; strain immediately, place into bowl of iced water. Peel away skin. (I thought this sounded hard, but it is really quite straightforward.

2. Chop tomatoes roughly

3. In a medium saucepan, saute onions and garlic in water for about three minutes. Add tomatoes then remaining ingredients. Bring to boil, reduce heat, cover. Simmer 30 minutes. Discard bay leaf. Blend or process mixture.

This is a lovely fresh and light soup. I invited some friends who live around the corner to bring over some fresh bread and we all had a great lunch together. The whole process took about an hour. The recipe book says it keeps for two days in the fridge and can be frozen for up to two months.

FATFREE DIGEST V96 #47

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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