Recipe: Tomato Soup with Oregano (food processor)

TOMATO SOUP WITH OREGANO

"This light, low-fat tomato soup is full of flavor. The fresh oregano contrasts delicately."

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 cup canned tomatoes (or fresh cooked)
Zest of 1 lemon
2 cups chicken or vegetable stock
2 tablespoons lemon juice
1/2 cup cooked rice
1/4 cup fresh oregano leaves (not chopped)

Heat the oil in a saucepan and saute the onions and carrots until the onion is soft.

Add tomatoes, lemon peel, and stock. Simmer 30 minutes or until carrots are completely tender.

Cool, then puree in a food processor until smooth. Stir in lemon juice and reheat.

TO SERVE:
Place a spoonful of cooked rice in each bowl, pour soup on top, and garnish with a generous sprinkling of oregano leaves.

VARIATION:

THIS SOUP IS ALSO GOOD COLD:
Instead of reheating, chill several hours after pureeing. Omit the rice and add a spoonful of chopped raw cucumber to each bowl instead. Garnish with a dollop of yogurt as well as the oregano.

Source: Growing and Using Oregano, a Storey Publishing Bulletin, # A-157, by Sara Pitzer, 1996