Title: Fresh Tomato Soup with Kasha
Categories: Jewish Soup Blank
Yield: 4 Servings

2	tb	Olive oil
1 1/2	lb	Beefsteak tomatoes; 1/2" dice
1		Yellow bell pepper; cut in thin strips*
4	c	Vegetable juice cocktail
2	tb	Kasha; straight from box
1/4	c	Fresh basil; shredded
2		Cloves garlic; chopped
2	tb	Fresh lemon juice
1	ts	Sugar
		Salt and pepper; to taste

Heat oil in large pot over medium heat. Add tomatoes and cook, stirring until soft and broken down, about 5 minutes. Stir in pepper strips, vegetable juice, kasha, fresh basil, garlic and 1 cup of water. Simmer for 5 minutes, or until kasha is soft. Stir in lemon juice and sugar. Season with salt and pepper to taste. Serve hot.

Makes 4 to 6 servings

Source: "Everyday Cooking for the Jewish Home" by Ethel G. Hoffman.

Pub: HarperCollins

Palm Beach Post: 10/10/97 billspa@icanect. net

NOTES : *About 1 inch long. Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Ethel G. Hoffman

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