Homemade tomato soup
Christijan Draper-UX Designer
4-5 medium tomatoes (home-grown if possible)
1 1/2 c. water
1/2 medium-sized onion, diced
3 celery stalks, chopped into small pieces
2 cubes chicken bouillon
2 tbs snipped fresh cilantro
1/2 can Italian-style tomato paste (1 can = 6 oz)
1/4 tsp. salt
Peel and quarter tomatoes. (Easy peeling instructions: Put tomatoes in boiling water for about 20-25 seconds. Remove and dip in cold water. The peel will peel away nicely.)
Place tomatoes in pot. Add water, onion, celery, bouillon, cilantro, tomato paste, salt. Bring to a boil. Turn down and simmer for 25 minutes or until celery and onions are very tender. Cool slightly and place half of soup in blender and blend until smooth. Blend second half and then return to pot. Heat and devour with cornbread or other bread-ish substance of your choice.