Yield: 4 Servings
|4 pounds||Fresh tomatoes, peeled,|
|And coarsely chopped|
|½ cup||Vegetable broth|
|¼ cup||Chopped onion|
|Salt to taste|
In a medium non-reactive saucepan, combine all ingredients. Bring to a boil over high heat. Reduce heat to medium and cook until onion is tender, about
15 minutes. Makes 4 servings.
Note: This basic soup can be "accessorized" to suit your mood. Serve it hot or cold, with a splash of balsamic vinegar or a dollop of nonfat sour cream or yogurt, or add chopped fresh herbs such as basil, cilantro, oregano or parsley. You could also add cooked pasta or float some croutons on top.
Per serving (no salt added): Calories 77½ Fat 1.2g No cholesterol Sodium 30mg Percent calories from fat 12% Dallas Morning News 4/24/96 Source: "Everyday Cooking With Dr. Dean Ornish" Typos by Bobbie Beers From:matejka@... (Anita A.
Matejkadate:96-09-09 23:43:38 Edt