Fresh Tomato Soup
|Ripe tomatoes||2 Pound, peeled and cut into eighths|
|Dry white wine||2 Cup (32 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Lemon peel||2 Inch|
|Lemon juice||2 Teaspoon (To Taste)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Combine tomatoes, wine, onions, sugar, paprika, salt, and lemon peel, in 4-quart microproof casserole.
Cover and cook on HI, 10 minutes.
Stir through several times.
Cover and cook on HI, 15 minutes.
Discard lemon peel.
Pour soup into blender or food processor and mix until smooth.
Blend in lemon juice.
Return to casserole and cook on HI, 1 to 2 minutes, or until hot.
Pour into serving bowls and top each with dollop of sour cream.