Red Moon Tomato Soup

Ingredients:

• 2 ½ kg of very ripe tomatoes
• 2 medium onions
• 1 garlic clove
• 2 oz of butter or margarine
• 3 to 4 tablespoons of all-purpose flour
• 4 tablespoons of tomato paste
• 4 cups of hot water
• 1 teaspoon of sugar
• 1 ½ teaspoon of salt
• 1 pinch of pepper
• 4 fresh basil leaves, torn into pieces

Steps:

1. Pour some boiling water over the tomatoes. After that, pour some cold water on them. This makes them pop out of their skins easily.
2. Skin the tomatoes, cut out the tops, discard the seeds and dice the flesh.
3. Peel the onions and the garlic clove. Chop them finely.
4. Heat the butter or margarine in a frying pan and saute the chopped onion and garlic.
5. Sprinkle with flour and stir in the tomato paste. While stirring, add hot water.
6. Remove the frying pan from the heat and stir the mixture until the soup is smooth and there are no more lumps.
7. Boil the soup again and add the diced tomato.
8. Cover the soup and let it simmer for about 10 minutes on low heat.
9. Add sugar and season with salt and pepper.
10. Pour the soup into a bowl and decorate with a few basil leaves.

“ . . . no more lumps . . .”

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