Fresh Tomato Soup

• 3 medium tomatoes, peeled and quartered (note: I don't actually peel them...they smooth out in the blender fine!)
  
• 1-1/2 cups water
• 1/2 cup chopped onion (1 medium)
• 1/2 cup chopped celery (1 stalk) (note: I used 2 stalks)
  
• 1/2 of a 6-ounce can (1/3 cup) tomato paste
• 2 tablespoons snipped fresh cilantro or basil
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon sugar (note: when the tomatoes are less ripe I use more)
• Few dashes bottled hot pepper sauce (optional--I never use any)
• Snipped fresh cilantro or basil (optional--sometimes I use the leafs on top of celery stalks too. They add great flavor. And don't worry--they are fine to eat! I looked it up :) )

Directions

1. If desired, seed the tomatoes. In a large saucepan combine tomatoes, water, onion, celery, tomato paste, the 2 tablespoons cilantro, bouillon granules, sugar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until celery and onion are very tender. Remove from heat and cool for 10 minutes.

2. Place half of the tomato mixture in a blender or food processor. Cover and blend until smooth. Repeat with the remaining mixture. Return all to the saucepan; heat through. If desired, garnish with additional cilantro.

Makes 4 servings (4 cups)

Variation: Chilled Fresh Tomato Soup: Prepare as above, except after blending, cover and chill soup for up to 24 hours.