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8 medium tomatoes
4 teaspoons (20 ml) margarine
1 cup (250 ml) chopped onion
2 cloves garlic, coarsely chopped
1/2 cup (125 ml) chopped carrots
1/4 cup (60 ml) chopped celery
6 cups (1.5 1) chicken broth
1/4 cup (60 ml) uncooked rice
2 tablespoons (30 ml) tomato paste
1 tablespoon (15) Worcestershire sauce
1/2 teaspoon (2 ml) dried thyme leaves crushed
1/4 to 1/2 teaspoon (1-2 ml) black pepper
5 drops hot pepper sauce Fresh thyme sprigs for garnish
Procedure:
1. To easily remove tomato peels, cut a skin - deep "x" in each blossom end and place, 1 at a time, in saucepan of simmering water for 10 seconds. (add about 30 seconds if tomato is not fully ripened.) Remove with slotted spoon; plunge immediately into bowl of cold water for another 10 seconds. (Do not add more than 1 tomato at a time to hot water, or temperature will drop rapidly and cause tomatoes to strew before their skins can be removed.)
2. Remove tomato peels with paring knife. To seed tomatoes, cut each tomato in half horizontally. Hold each half over bowl, cut side down , and squeeze to remove seeds, Chop tomatoes. Set aside.
3. Melt margarine in large dutch oven over medium - heat. Add onion and garlic; cook and stir 1 to 2 minutes until onion is tender. Add carrots and celery; cook and stir 7 to 9 minutes until tender.
4. Stir in tomatoes, broth, rice, tomato paste, Worcestershire sauce, dried thyme, black pepper and hot pepper sauce. Bring to a boil. Reduce heat to low. Cook about 30 minutes, stirring frequently.
5. Remove from heat. Let stand at room temperature to cool 10 minutes. Process soup in a small batches in food processor or blender until smooth.
6. Return soup to dutch oven. Bring to a boil over medium - high heat. Reduce heat to low. Sommer 3 to 5 minutes until heated through. Garnish, if desired.
Makes 8 first-course Servings
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