Flavors meld as this soup sits, and it tastes even better the second day.
Yield:
Serves 10-12Ingredients
3 tablespoons oil
3 onions, peeled and sliced
3 to 4 green peppers, cored and chopped
2 stalks celery, diced
1-1/2 pounds tomatoes, peeled and chopped, or 3 cups (28-ounce can), drained
Salt and pepper to taste
7 cups boiling water
Grated rind and juice of 1 lemon
Yogurt
Chopped dill, parsley, or chives
Instructions
Heat oil in soup kettle. Sauté onions until soft. Add green peppers, celery, tomatoes, and salt and pepper, and cook over moderate heat 30 minutes. Add boiling water and increase heat. Cook 5 minutes. Add lemon rind and juice. Cool slightly. Press through food mill, reheat, and serve garnished with yogurt and chopped dill, parsley, or chives. (Also good cold.)
