|Ripe red tomatoes||1 Pound|
|Rich chicken stock||5 Cup (80 tbs)|
|Freshly ground black pepper||To Taste|
|Firm tomatoes||1⁄2 Pound (For Garnish)|
|Canned red pimento||4 Ounce (For Garnish, 1 Can)|
|Parsley/Chives||2 Tablespoon, finely chopped (For Garnish)|
1 Coarsely chop tomatoes ,celery and carrots.
2 In a large saucepan, add chicken stockand all the chopped vegetables.
3 Bring to a boil and simmer gently for 30 minutes.
4 For the garnish: Cut the peeled and seeded tomatoes into small dices,
5 Drain the pimientos and dice them too.
6 Through a cheesecloth lined seive,strain the stock.
7 Add diced tomato and pimento garnish.
8 Sprinkle with salt and pepper and bring just to boiling point again.
9 Sprinkle with parsley or chives and serve immediately.