Cold Fresh Tomato Soup
|Ripe tomatoes||2 Pound, peeled, cut in eighths|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Lemon peel strip||2 Inch|
|Fresh parsley sprig||1|
|Dry white wine||2 Cup (32 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Dairy sour cream/Yogurt||1⁄2 Cup (8 tbs)|
In 4-quart microproof casserole, combine tomatoes, onion, lemon peel, parsley, paprika, sugar, salt, and wine.
Cook, covered, on HI (max. power) 20 to 25 minutes, or until tomatoes are soft and onion cooked.
Stir after 10 minutes.
Discard lemon peel and parsley sprig.
Put tomato mixture in electric blender and puree until smooth.
Stir in lemon juice to taste.
Chill, covered, for several hours before serving.
Top each serving with dollop of sour cream or yogurt.