The original of this recipe was posted by Caitlin on the Vegfood mailing list - she'd saved it from a post by LeiG on rec.food.recipes. Caitlin adapted LeiG's recipe by leaving out the yogurt garnish; I've changed it as well. The original source was German Cooking, by Malinowski, Sinclair & Nelson. Don't try making this with tinned tomatoes; it won't be the same! It's a lovely, fresh, light soup - I think the blendered version is my favourite tomato soup ever. Don't be tempted to add stock powder (it's not necessary) but do make sure your tomatoes are nice and ripe.
Makes 500ml (18fl oz, 2 1/4 cup) (serves 2)
Slice the tomatoes into thin wedges (don't bother to peel them). Place all ingredients into a saucepan and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
For a consomme-like soup: Strain the solids out of the soup, pressing down hard to extract all liquid. Reheat the liquid (put the solids on the compost heap) and serve hot.
For a thicker soup that freezes well: Whizz the soup in a blender until smooth. Push through a sieve to get rid of the tomato seeds and skins, and the stringier pieces of celery. Reheat and serve.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 17 Jul 1998 (last altered 2 Apr 2000) - comments and questions to Kake L Pugh (email@example.com).