Summer Tomato Soup

Submitted by Leslie in Texas

"This is a great way to use some of those vine-ripened tomatoes from your garden. This freezes well and may be garnished with a dollop of sour cream or plain yogurt. Serve warm or chilled. From a June 1982 issue of Bon Appetit in the Food Processor Complete Technique section."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 6 cups

ingredients

• 2 medium onions, peeled and thinly sliced
• 3 1⁄2 - 4 cups tomato juice
• 2 large garlic cloves, halved
• 5 large tomatoes, peeled, cored, seeded and chopped (2 1/2 lbs. total)
• 2 tablespoons mild honey
• 1 teaspoon salt
• 1⁄2 teaspoon ground allspice
• fresh ground pepper, to taste
• 1⁄2 cup sour cream or 1/2 cup plain yogurt, optional garnish

directions

1. Place onion slices in 3-quart saucepan and add 3 1/2 cups tomato juice and garlic.
2. Cover and cook over medium heat until onion is completely soft, about 35 to 40 minutes.
3. Stir in the chopped tomatoes,honey,salt, allspice and pepper.
4. Cover and continue cooking for 15 minutes.
5. Strain vegetables, reserving liquid.
6. Transfer vegetables to food processor with 1/2 cup liquid, then return remaining liquid to saucepan.
7. Puree vegetables 1 minute, stopping machine as necessary to scrape down sides of work bowl.
8. Add puree to saucepan and stir, adding more tomato juice if soup is too thick;taste and adjust seasonings.
9. Serve hot or chilled, garnish each serving with sour cream or yogurt, if desired.
10. Snipped chives also make a nice garnish for this.