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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 tomatoes, peeled and sliced |
2 medium onions, sliced |
1 to 2 tablespoons sugar |
1 sprig fresh parsley |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon worcestershire sauce |
2 tablespoons cornstarch |
3/4 cup water |
2 tablespoons plain yogurt (optional) |
Directions:
1. Combine tomatoes, onion, sugar, parsley, salt, pepper, and Worcestershire sauce in a medium Dutch oven. Cover and cook over medium heat 20 minutes or until vegetables are tender.
2. Process tomato mixture through a food mill. Return tomato mixture to Dutch oven; discard pulp.
3. Combine cornstarch and water, stirring until smooth; add to tomato mixture, stirring well. Bring to a boil; reduce heat, and simmer until soup is thickened. Serve soup hot or chilled; garnish each serving with 1 teaspoon plain yogurt, if desired.
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