Mascarpone tomato soup

Yield: 6 servings

Measure Ingredient
2 \N Onions, chopped
2 \N Garlic cloves, minced
¼ cup Butter
1 large Peeled tomatoes can
6 cups Tomato juice
2 \N Bay leaves
\N \N Salt and pepper
\N \N Tabsaco sauce (optional)
½ pounds Mascarpone
\N \N Fresh dill, chopped

This wonderful soup can be serve hot or cold, garnished with chopped fresh dill.

Fry the garlic and onion in butter until soft. Add the whole tomatoes from the can, with the juice. Add the tomato juice and bay leaves. Cook on low heat for 20 minutes, covered.

Using a slotted spoon, remove the tomatoes from the pan. Transfer to a blender, add the mascarpone cheese and blend until smooth. Return the mixture to the pan, Add salt, pepper and tabasco to taste, reheat gently (or chill) and serve.

Origin: Israeli Mascarpone "Gad" package. Recipe by Phyllis Glazer.

Translated by Gabi Shahar, December 1994.

Similar recipes