Remember the Gable House?

Sharon R. shared this recipe with me earlier this month - it was the tomato soup recipe that was once used at the Gable House in St. George, Utah .... yummy!   I'm making some today!!  

p.s.  you're going to want FRESH Tomatoes for this one!!

 

FRESH TOMATO SOUP

 

(Gable House/St.George)

 

2-cups water

5-lbs. tomatoes (skinned & seeded)

4-cups diced celery (inner white stalks)

3-large onions (diced)

1-cup sugar (+or-) depending on acidy

   of tomatoes

2-Tbs. salt

1/4-cup parsley (chopped)

1-Tbs. pickling spice (+ or -) to taste

Cut and X in the bottom of each tomato.

Drop in a pan of boiling water of 30 to 45

   seconds.  Remove from the water and

   drop into a pan of ice water.

Skin the tomatoes, cut into quarters and

   seed.

Place the tomatoes, onions, celery, parsley,

   water, salt and pickling spice in to a large

   soup pot.  Bring to a boil, turn down the heat

   and simmer for 1-1/2 to 2-hours.

Cool slightly and then blend with an immersion

   blender or put into a blender in small

   batches.  Blending smooth.

Server with a dollop of unsweetened whipped

   cream or sour cream on top. 

(This soup will freeze well)           Enjoy!