Green Tomato Soup

Something to do with all those tomatoes on the vine that will never ripen – especially with the weather we are having now. The grapes may never be ready, either, this year.

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, diced
6    cloves garlic, minced

6-12    green tomatoes, diced (2 cups)

4    cups low sodium chicken broth

½   teaspoon lemon juice

½   teaspoon salt

METHOD

In a medium sauce pan, add the olive oil and heat over medium-high heat. Add the onion and cook for 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and broth, cover and cook for 8 to 10 minutes until the tomato pieces are soft and tender.

Working in batches if necessary, add to a blender or food processor and puree. Rinse the original sauce pan and pour the soup through a sieve back into the pan to remove the parts of the skin that did not puree. Stir to pass all the soup possible through the sieve. Reheat and serve immediately, garnished with a bit of chopped parsley or chives.