This sensational, unusual soup is so rich tasting that it is sure to get rave reviews from your family and friends. Plus, after waiting all year for truly tasty seasonal tomatoes to become available again, it is always fun to find new and interesting ways to use them.

This versatile soup can also be served as a hot or cold drink. The soy milk contributes to the creamy texture and also adds slightly sweet flavor that pairs perfectly with the taste of the fresh tomatoes.

CREAMY FRESH TOMATO SUMMER SOUP

3 large, ripe tomatoes (1 pound)
1 teaspoon butter
2 tablespoons minced onion
2 cups calcium-enriched soy milk
¹/2 teaspoon salt
¹/8 teaspoon freshly ground black pepper

Peel the tomatoes by dipping them in boiling water for about 30 seconds. This loosens the skin and makes it easy to remove. Cut the peeled tomatoes in half crosswise and squeeze out the seeds, carefully removing any remaining seeds with a small spoon. Dice the tomatoes and set aside.

Melt the butter in a heavy saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the diced tomatoes, cover and cook, stirring occasionally, until the tomatoes are very soft, for about 20 minutes.

Remove from the heat and spoon the tomato mixture into a blender and puree. Add the soy milk and all of the remaining ingredients to the blender and puree. At this point you can pour the soup back into the saucepan and heat it to the desired temperature; or you can serve it at room temperature or refrigerate it and serve it cold.

Makes 3 servings.

Each serving contains approximately: 92 calories; 3 gm fat; 3 mg cholesterol; 454 mg sodium; 210 mg calcium; 11 gm carbohydrates; 6 gm protein; 2 gm fiber.