COLD TOMATO SOUP
2lb. ripe tomatoes; 2oz. celery, diced; 1oz. tomato paste; 1oz. olive oil; 1/4tsp. sugar; salt; white pepper; 4oz. brown stock or chicken stock (Optional); 2oz. red pepper, small dice; 2oz. green pepper, small dice
Peel, core and quarter the tomatoes. Puree' the tomatoes, celery, tomato paste, olive oil, and sugar in a blender or food processor. Pass through a strainer. Season to taste. If desired, add some cold stock to the soup to thin it out slightly and to add another flavor dimension. Add the diced peppers. If the tomatoes are bland, add a few drops of lemon juice or red wine vinegar to liven up the taste. MAKES: 1qt.
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