Fresh tomato-dill soup

Yield: 6 Servings

Measure Ingredient
2 mediums Onions; chopped
1 Clove garlic; minced
2 tablespoons Butter; or margarine
4 Tomatoes; (Large- about 2 pounds), peeled and cubed
½ cup Water
1 Chicken bouillon cube
2½ teaspoon Dill weed, fresh -OR-
¾ teaspoon Dried dill
¼ teaspoon Salt
⅛ teaspoon Pepper
½ cup Mayonnaise
Fresh cilantro or parsley sprigs for garnish
Mayonnaise for garnish

In a 2 quart saucepan, cook onions and garlic in butter or margarine for 3 minutes.

Add all remaining ingredients except the mayonnaise; cover and simmer 10 minutes.

Remove from heat and cool. Place half of tomato mixture at a time in a blender; cover and blend until smooth.

Pour into a large bowl and stir in the mayonnaise. Chill overnight. Garnish bowls of soup with a dollop of mayonnaise and a sprig of parsley or cilantro. May be served hot or cold. If soup needs to be thinned, use tomato juice

to achieve desired consistency. Source: Rogue River Rendezvous, a gathering of Southern Oregon's finest recipes;

The Junior Service League of Jackson County, Medford, Oregon Adapted for Mastercook by Brenda Adams <adamsfmle@...> Yield: 4-6 servings

Recipe By : Rogue River Rendezvous, Junior League Medford Oregon Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 16:56:22 -0800 From: Brenda Adams <adamsfmle@...>

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