Fresh Tomato Soup W/crunchy Vegetables
| Yield: | 6 Servings |
| Categories: | Vegan, Vegetarian, Soups |
| 2 1/2 | lb | Tomatoes, ripe, red |
| 2 | tb | Olive oil |
| 2 | c | Onion; chopped |
| 2 | Garlic cloves; minced | |
| 2 | lg | Celery stalks; diced |
| 3 | c | ;water |
| 1/4 | c | Basil, fresh; chopped |
| 2 | tb | Dill, fresh; chopped |
| 1 | ts | Mustard, dry |
| 2 | c | Tomato juice, or as needed |
| 1 | tb | Lemon juice |
| Salt and pepper to taste | ||
| CRUNCHY VEGETABLE GARNISH | ||
| 1 | lg | Bell pepper, green; finely diced |
| 1 | lg | Corn ear; cooked until just done, and kernels scraped off cob |
| 1/2 | c | Cucumber, crisp; seeded and finely diced |
| 2 | tb | Basil, fresh; minced |
| dr | Olive oil |
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