|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.
Calories 164 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 9 mg3%
Sodium 579.7 mg24.2%
Total Carbohydrates 23 g7.6%
Dietary Fiber 4.1 g16.3%
Sugars 11.9 g
Protein 10 g20.1%
Vitamin A 159.9% Vitamin C 97.9%
Calcium 5.7% Iron 12.4%
*Based on a 2000 Calorie diet