Ww 1 Point - Cool Tomato Soup With Ginger and Lemon

1. 1

   Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.

2. 2

   Stir in the ginger and cook 1 minute more.

3. 3

   Add the tomato and salt; bring to just a boil.

4. 4

   Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.

5. 5

   Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.

6. 6

   Allow to cool to room temperature.

7. 7

   Stir in lemon juice and enough cold water to make 6 cups.

8. 8

   If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.

9. 9

   Or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.

10. 10

    1 point per serving (1 cup).

* Per serving · 4 servings · Values may vary.

No additional tips available.