Monday, October 24, 2011


This wonderful soup is the answer to your surplus September tomatoes and those cold October nights.

1 medium onion, chopped
3 celery stalks, diced
1 bell pepper, diced
2 tb olive oil
250 g fresh tomatoes, peeled
250 ml homemade broth
salt, pepper
1 tb lemon juice
4 tb vodka
celery stalks to garnish

In a large pot, saute onions ad celery and bell pepper in oil.
Add tomato, saute 1-2 minute.
Add broth and let simmer 10 minutes.
Put all in a food processor and mix until smooth.
Add other ingredients.
Serve either hot or chilled, garnish with celery stalk.

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