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Name: Fresh Tomato-Dill Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Mayonnaise; 2 md Onions; chopped; 2 tb Butter; or margarine; 3/4 ts Dried dill; 1/8 ts Pepper; 2 1/2 ts Dill weed, fresh -OR-; 1/4 ts Salt; 1 Garlic minced; 1 Chicken bouillon cube; 1/2 c Water; 4 Tomatoes; (Large- about 2; Mayonnaise for garnish; Fresh cilantro or parsley

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INGREDIENTS

1/2 c Mayonnaise
2 md Onions; chopped
2 tb Butter; or margarine
3/4 ts Dried dill
1/8 ts Pepper
2 1/2 ts Dill weed, fresh -OR-
1/4 ts Salt
1 Garlic ; minced
1 Chicken bouillon cube
1/2 c Water
4 Tomatoes; (Large- about 2
Mayonnaise for garnish
Fresh cilantro or parsley

Servings

INSTRUCTIONS

In a 2 quart saucepan, cook onions and garlic in butter or margarine for 3 minutes. Add all remaining ingredients except the mayonnaise; cover and simmer 10 minutes. Remove from heat and cool. Place half of tomato mixture at a time in a blender; cover and blend until smooth. Pour into a large bowl and stir in the mayonnaise. Chill overnight. Garnish bowls of soup with a dollop of mayonnaise and a sprig of parsley or cilantro. May be served hot or cold. If soup needs to be thinned, use tomato juice to achieve desired consistency. Source: Rogue River Rendezvous, a gathering of Southern Oregons finest recipes; The Junior Service League of Jackson County, Medford, Oregon Adapted for Mastercook by Brenda Adams Yield: 4-6 servings Recipe By : Rogue River Rendezvous, Junior League Medford Oregon Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 16:56:22 -0800 From: Brenda Adams

NOTES

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Fresh Tomato-Dill Soup

1/2 c Mayonnaise
2 md Onions; chopped
2 tb Butter; or margarine
3/4 ts Dried dill
1/8 ts Pepper
2 1/2 ts Dill weed, fresh -OR-
1/4 ts Salt
1 Garlic minced
1 Chicken bouillon cube
1/2 c Water
4 Tomatoes; (Large- about 2
 Mayonnaise for garnish
 Fresh cilantro or parsley

In a 2 quart saucepan, cook onions and garlic in butter or margarine for 3  minutes.    Add all remaining ingredients except the mayonnaise; cover and simmer 10  minutes.    Remove from heat and cool. Place half of tomato mixture at a time in a  blender; cover and blend until smooth.    Pour into a large bowl and stir in the mayonnaise. Chill overnight. Garnish  bowls of soup with a dollop of mayonnaise and a sprig of parsley or  cilantro. May be served hot or cold. If soup needs to be thinned, use  tomato juice    to achieve desired consistency.    Source: Rogue River Rendezvous, a gathering of Southern Oregons finest  recipes;    The Junior Service League of Jackson County, Medford, Oregon Adapted for  Mastercook by Brenda Adams <adamsfmle@sprintmail.com>    Yield: 4-6 servings  Recipe By     : Rogue River Rendezvous, Junior League Medford Oregon    Posted to MC-Recipe Digest V1 #296    Date: Mon, 11 Nov 1996 16:56:22 -0800    From: Brenda Adams <adamsfmle@sprintmail.com>

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 6 Servings

Calories: 157
Calories from Fat: 119 (76%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 7.1g
Cholesterol 10.3mg		3 %
Sodium 286.2mg		10 %
Potassium 18.5mg		0 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 10.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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