Hope you enjoy this one.:-)
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Tomato and orange soup (marguerite patten)
 Categories: Soups
      Yield: 6 servings
 
  1 1/2 lb Tomatoes, skinned
      1    Onion, peeled
      1    Carrot, peeled
     35 fl Chicken stock or water witb
      1    Chicken stock cube
    1/2 ts Grated lemon rind
      1 ts Grated orange rind
      1    Bay leaf
           Salt and black pepper
  1 1/2 oz Margarine
  1 1/2 oz Flour
      5 fl Orange juice
      5 fl Single cream, optional
----------------------------------GARNISH----------------------------------
           Strips of orange rind
 
  Slice the tomatoes, onion and carrot. Put into a saucepan with the stock,
  or water and stock cube, the fruit rinds, bay leaf and a little seasoning.
  Cover the pan and simmer gently for 30 minutes. Remove the bay leaf. Sieve
  or liquidise the soup. Heat the margarine in the saucepan, stir in the
  ilour, then gradually add the soup and the orange juice. Bring to the boil
  and stir or whisk until the soup thickens slightly. Remove from the heat
  and whisk in the cream then heat for 2 minutes, without boiling. While
  cooking the soup put the narrow strips of orange rind into cold water,
  bring to the boil and simmer for 10 minutes then strain. Top the soup with
  the softened rind.
  
  In a microwave: Simmer the tomatoes and other ingredients in the liquid for
  about 20 minutes. Use DEFROST after the liquid comes to boiling point.
  
  Variations: Serve as an unthickened soup, simply sieve or liquidise the
  ingredients add the orange juice and heat or serve well chilled. Use 2 x 14
  oz/400 g cans of chopped plum tomatoes instead of fresh.
  
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Go-lite: tomato soup
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      1 tb Olive oil
      2    Garlic cloves, minced
      1 lg Onion, chopped
      1 c  Celery, sliced
      3 c  Tomato juice
      1 c  Chicken stock
      1 tb Red wine vinegar
      4 lg Tomatoes, chopped
      1    Zucchini, sliced (optl)
    1/4 c  Fresh basil, chopped
      2 tb Fresh parsley, chopped
      2 tb Fresh oregano, chopped
    1/4 ts Pepper
 
  In a large saucepan, heat oil over medium heat; cook garlic, onion and
  celery for about 5 minutes or until tender. Add tomato juice, chicken stock
  and vinegar. Bring to boil; reduce heat and simmer gently for 10 minutes.
  Stir in tomatoes and zucchini; simmer for 5 minutes.
  
  Add basil, parsley, oregano and pepper; simmer for 2 minutes.
  
  Per serving: about 85 calories, 3 g Protein, 3 g fat, 14 g carbohydrate
  
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... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
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