An excellent appetizer — not as fussy to prepare as it appears. Could also be garnished with a little yogurt or sour cream.
Yield:
Makes about 6 cups.Ingredients
4 cups chopped ripe tomatoes, or 2 cups canned
1/2 cup sherry
1 medium onion, sliced
1 sliver of garlic
1 celery knob
1 carrot, sliced
1 tablespoon butter
1/2 teaspoon sugar
1/2 teaspoon salt
1 bay leaf
2 cups beef stock
1/2 cup orange juice
1 cup tomato juice
1/2 cup Madeira (optional)
Lemon rind, shredded
Instructions
Combine tomatoes, sherry, onion, garlic, celery, carrot, butter, sugar, salt, and bay leaf in heavy saucepan; cover and simmer for 35 minutes. Rub the mixture through a sieve and add beef stock, orange juice, and tomato juice. Simmer 30 minutes. Strain through cheesecloth and add Madeira if desired. Serve soup either hot or cold with a few shreds of lemon rind floating on top.
