Garden Tomato Soup
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2 lbs. fresh, perfectly ripe tomatoes
2 stalks celery, finely chopped
1 small onion, finely chopped
1 large clove garlic, minced
1 carrot, grated
2 cups water
1 teaspoon dried oregano
1 and 1/2 teaspoons dried basil
1 and 1/2 teaspoons salt (optional)
1 Tbs. olive oil

freshly made pesto for garnish

Working over a bowl to catch juices, peel the tomatoes using a gentle sawing
action with a sharp vegetable peeler. Squeeze pulp into the bowl and finely
chop the tomatoes. Reserve contents of bowl. Heat oil in a pot, add onions
and celery, saute 3 minutes. Add garlic, saute 2 minutes longer. Add chopped
tomatoes. Strain the tomato juice to remove seeds and add this to the pot.
Bring to boil, add remaining ingredients. Return to a boil, trun heat to
low. Cover and simmer 20 minutes. This is a delicious soup hot or cold. If
serving hot, place a dollop of pesto on top. If serving cold, you can add a
swirl of coconut milk to each bowl.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, July 2001