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Fresh Tomato Soup

ethnic, soups

6 each tomatoes; medium size or
1 each onion; chopped
2 cup chicken broth
1/2 teaspoon basil; dried
1/2 teaspoon salt
2 lb italian plum tomatoes
1 each celery; stalk, chopped
1 tablespoon tomato paste
1/4 teaspoon pepper; freshly ground
1/2 cup yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.

Yield: 4 servings

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