- 1 kg fresh tomatoes
- 1 litre (4 cups) water
- 2 large sticks celery (with the leaves)
- 1 large onion, cut into quarters
- 5 cloves of garlic
- 4 tbs brown sugar
- salt and pepper to taste
1. Cut the tomatoes in two. Cut out the white bottom part. Boil the water and throw in the tomatoes until their peel can easily be removed (about 8–10 minutes). Remove the peel and put the tomatoes back into the water.
2. Add the chunky celery, onion and garlic to the tomatoes and cook for 20 minutes. Then take out the celery stalks, the onion chunks and the garlic cloves. Blend the tomatoes and the liquid with a hand blender.
3. Add the sugar, salt and pepper to the soup and boil for 2–3 minutes. Serve with chopped fresh parsley or basil.
Jutka says: My grandmother often cooked this light soup in summertime, because tomatoes grew in abundance in our garden and we needed to use them. The soup is suitable for summer tomatoes, because they are the ripest and sweetest. You can also add dumplings to this soup.