Tomato Curry Soup

I know I should be posting Labor Day recipes, but we have the same thing on Labor Day that we have on Memorial Day, and the Fourth of July. We need to be using our tomatoes before they are gone. I wish. I haven't made this soup in forever. I forget about all this good stuff because I'm busy making something else new.

This is great because you make it the day before serving.

Serves 4-6
print recipe

6 large ripe tomatoes, peeled
1 medium onion
1 tablespoon Worcestershire sauce (I like the thick)
1 teaspoon sugar
1 teaspoon salt
6 tablespoons mayonnaise
About 1 tablespoon curry powder
3 tablespoons chopped parsley

The day before, put the tomatoes and the onion through a food mill, using the coarse blade. (Do not use a blender; the mixture will be too thin.)

In a bowl, blend the tomato-onion mixture with the Worcestershire, sugar, and salt. Cover and chill overnight.

Combine the mayonnaise and the curry powder to taste. Add the parsley. Fill a soup cup with the tomato mixture, and top with 1 tablespoon of the curry mayonnaise.

 

Comments