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1 Point Cool Tomato Soup With Ginger and Lemon recipe

Ingredients   (Measurement Conversion Calculator)

1 1/4 cups cold Water
1 small Vidalia Onions or other sweet Onion, finely chopped
3 lbs Ripe Tomatoes, cored and chopped
6-12 paper thin Lemon slices, for garnish
2 Tablespoons minced fresh Ginger
1/2 teaspoon Salt
1/4 cup fresh Lemon Juice
1 Tablespoon Extra-Virgin Olive Oil

Directions

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. All 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 refridgerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.