Title: Tart Tomato and Red Onion Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 4 | lg | Very ripe quartered tomatoes |
| 1 | lg | Red onion coarse chopped |
| 3 | tb | Chopped fresh basil leaves |
| 1/2 | | Minced garlic clove |
| 1 | ts | Coarse salt to taste |
| 1 | ts | Sugar |
| 2 | ts | Coarse grain mustard |
| 2 | tb | Lemon juice |
| 2 | tb | Red wine vinegar |
| 1/4 | c | Olive oil |
| 2 | c | Good quality tomato juice |
| 1 | c | Ice water |
| 1 | c | Sour cream mixed with 2 ts dried dillweed garnish |
Add tomatoes, red onion, basil leaves, garlic, salt, sugar
and mustard to processor or blender and coarsely chop and
blend. Transfer to large bowl and whisk in lemon juice,
vinegar, oil, tomato juice and water.
Refrigerate several hours or several days. Taste for
seasonings before serving. Spoon a dollop of sour cream in each
bowl and pass the rest.