Fresh tomato-dill soup
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...>