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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks,net.veg
Subject: Tomato Soup
Message-ID: <11523@rochester.UUCP>
Date: Tue, 10-Sep-85 11:20:29 EDT
Article-I.D.: rocheste.11523
Posted: Tue Sep 10 11:20:29 1985
Date-Received: Thu, 12-Sep-85 22:30:18 EDT
Organization: U. of Rochester, CS Dept.
Lines: 40
Xref: linus net.cooks:3767 net.veg:434


With tomato season in full swing here, many of us are seeking some 
way to deal with the surplus, other than make yet another batch of
tomato sauce ("let's put capers in it this time").  An easy, quick
and delicious soup can be made in under an hour starting from the
raw ingredients.  

Tomato & Dill Soup

Fresh Tomatoes (well, canned if it's winter and you can't get any)
	(how many you got?  Just don't overflow the pot)
Olive oil &/| butter (enough for the onions, about 2 tsp per onion)
Onions (about one per three or four tomatoes)
Dill, salt, pepper (to taste)

Scald the tomatoes in boiling water for about one minute each, in
groups of three or four, and set on a plate to cool (so you can 
recover the juice that comes out).  Peel off the skins and cut out
the stem part if you're picky.  In the meanwhile, heat the oil in
the soup pot and add the chopped onion.  Cook over medium heat,
stirring occaisionally, until translucent (or browned if you like).
Quarter the tomatoes and add to the onions.  Increase heat and cover
until boiling.  Reduce heat and simmer for ten minutes.  Add dill,
salt & pepper to taste and cook uncovered for another 5 minutes.
Taste often to make sure it's ok.  Serve with crusty garlic bread.
If you have good avacados around, especially if they are large and
have large pits, a wonderful treat is to halve the avacados, remove
the pit and serve the soup in the avacado halves.  As you eat, scoop
out little pieces of the avacado!  Wow!  It usually takes a couple
of servings to get all the avacado (some melts into the soup making
a sort of cream soup towards the bottom).  Looks pretty, too.
Enjoy,
Nemo
-- 
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