When the summer harvest of tomatoes seems to be getting away from you, try this recipe.
Ingredients:
6-8 large very ripe tomatoes
1 medium onion
3-4 stalks of celery
2 cups chicken stock
salt and pepper to taste
In a heavy saucepan place all the chopped up ingredients, bring to a boil and simmer for about 30 minutes. Using a large sieve strain the soup into another saucepan make sure to press well to get all of the goodness. Now I reduce the soup down about a third to make the flavor more robust. Taste and adjust the salt and pepper. This soup freezes well. If you would like a heartier soup try adding a bit of cooked white rice.
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