Yield: 6 Servings
|2 pounds||Very ripe beefsteak or plum tomatoes rubbed with olive oil and halved|
|3 tablespoons||Unsalted butter|
|1||Medium onion, chopped|
|1||Small carrot, chopped|
|2 cups||Chicken stock|
|6||Sprigs fresh parsley and tarragon, tied together with a string|
|Salt and freshly ground black pepper to taste|
|Freshly chopped dill, for garnish|
Preheat oven to 425 degrees (F). Place tomatoes on a greased pan and bake 30 minutes, turning every 10 minutes until skins blister and blacken. Allow to cool. Peel and discard skins, reserving pulp and juice.
Melt butter in a medium saucepan and saute onion and carrot over low heat, until very soft, 5 to 6 minutes. Add stock and herb bundle; simmer 30 minutes.
Remove herb bundle, add tomato pulp and juices. Allow soup to cool; puree in a food processor or blender. Add salt, pepper and buttermilk. Serve well chilled; sprinkle with fresh dill.
From "Just Like Grandma Used to Make" by Lois Wyse, featured in the Buffalo News, 1998. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98