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Categories:
extra-virgin olive oil Vidalia onions fresh ginger tomatoes salt lemon juice cold water lemon slices
Viewed: 9 - Published at: 7 years agoIngredients
- 1 tablespoon extra virgin olive oil
- 1 small vidalia onions or 1 small other sweet onion, finely chopped
- 2 tablespoons minced fresh ginger
- 3 lbs ripe tomatoes, cored and chopped
- 12 teaspoon salt
- 14 cup fresh lemon juice
- 1 14 cups cold water
- 6 -12 paper thin lemon slices, for garnish
Method
- Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
- Stir in the ginger and cook 1 minute more.
- Add the tomato and salt; bring to just a boil.
- Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
- Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
- Allow to cool to room temperature.
- Stir in lemon juice and enough cold water to make 6 cups.
- If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
- Or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
- 1 point per serving (1 cup).
