Yield: 5 servings
|2½ pounds||Ripe Fresh Tomatoes, Abt 10|
|8||Stalks Celery -- Chopped|
|2 eaches||Carrots -- Sliced|
|1 medium||Onion -- Chopped|
|1 medium||Green Pepper -- Seeded and|
|5 eaches||Whole Cloves|
|Salt & Freshly Ground|
|2 tablespoons||Fresh Lemon Juice|
Cut up the tomatoes and put them, with the water, into a soup-pot.
Add the celery, carrots, onion, green pepper, and cloves. Bring the soup to a boil, reduce the heat and add the salt & pepper to taste, and sugar. Simmer, partially covered, for 15 minutes. Remove from the heat and stir in the lemon juice. Strain, (Note: You can put the vegetables in the food processor and then sieve the juice out of the chopped veggies using the back of a wooden spoon). Correct the seasonings and serve either hot or cold.
Recipe By :
From: Marjorie Scofield Date: 04-17-95 (160) Fido: Recipes