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Summer tomato soup

(Makes 8 servings)

2 medium onions, around 1 pound (480g) chopped

2 shallots, chopped

1 tablespoon (15ml) olive oil

2 large cloves garlic, minced

2 small carrots, peeled and finely diced

2 ribs celery, diced

1 large, red peppers, 8 ounces (240g) seeded and diced small

2 tablespoons (45ml) fresh lemon juice

Sugar replacement to equal 1 tablespoon (15ml) sugar

3 cups fat-free, no-salt-added canned chicken broth

3 pounds (1440g) ripe, fresh tomatoes, peeled, seeded and diced

1 tablespoon (15ml) gin or extra lemon juice

Shredded fresh basil leaves for garnish.

Method:   Heat olive oil in a big soup pot and add onion, garlic and shallots to sauté over medium heat.  Stir on and off, for up to 5 minutes before adding carrots, pepper, lemon juice, celery, sugar and chicken broth.  Cover and simmer for a quarter of an hour.  Take out the vegetables, return broth to the pot.  Puree vegetables in the blender or food processor and then put the mix back in the pot.  Add the gin and tomatoes and simmer for 10 minutes, stir regularly, until the soup starts to thicken.  Don’t let the bottom burn.   When serving, ladle the soup into heated, soup bowls and garnish with basil.

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