Yield: 6 Servings
|2 mediums||Onions; chopped|
|1 \N||Clove garlic; minced|
|2 tablespoons||Butter; or margarine|
|4 \N||Tomatoes; (Large- about 2 pounds), peeled and cubed|
|1 \N||Chicken bouillon cube|
|2½ teaspoon||Dill weed, fresh -OR-|
|¾ teaspoon||Dried dill|
|\N \N||Fresh cilantro or parsley sprigs for garnish|
|\N \N||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@...>