Rich and yummy. Perfect to make when the summer tomatoes are pouring in.
Freezes well. Equally delicious hot or cold. I to with a dollop of yogurt.
Recipe says 4 servings, but I always at least double the recipe and sometimes triple it.
- Libby
1 c chopped onions
1 clove garlic, minced
2 T butter
4 large tomatoes (2 pounds), peeled & chopped
1/2 c water
1 chicken bouillon cube
1 T chopped fresh dill weed or 3/4 t dried
1/4 t salt
1/4 t black pepper
1/2 c mayonnaise
Saute onions and garlic in butter over medium heat for about 5 minutes. Add tomatoes, water, bouillon cube, dill weed, salt and pepper. Cover saucepan and simmer 10 minutes. Stir to dissolve bouillon cube.
Remove from heat and allow to cool somewhat before placing liquid in food processor or blender.
Blend. Then blend in mayonnaise.
from Bernard Clayton, The Complete Book of Soups and Stews
--
Comments (0)
You don't have permission to comment on this page.