Zesty Tomato Soup

2 tablespoons of olive oil
1 cup of chopped onion
3 cups of chopped fresh tomatoes
3 cups of undrained canned tomatoes, chopped (a 28-ounce can)
1/4 cup of chopped fresh basil
1 teaspoon of sugar
3 tablespoons of fresh lemon juice
1 tablespoon of freshly grated orange peel
2 cups of orange juice
3 tablespoons of chopped fresh cilantro
3 tablespoons of chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste

Heat the oil in a large soup pot. Add the onions and saute over medium heat for 10 minutes, stirring frequently. You want the onion translucent.

Add the fresh and the canned tomatoes with their juices, the basil, the sugar, the lemon juice, and the orange peel.

Bring this to the boil, lower the heat, cover, and simmer for 10 minutes.

Meanwhile, in a food processor, combine the orange juice, the cilantro, the parsley, the salt, and the pepper and puree until thoroughly mixed.

Ladle about 2 cups of the cooked, seasoned tomatoes from the soup pot into the mixture in the food processor. Puree until smooth.

Stir the puree back into the soup and heat thoroughly for 10 minutes.

Serve hot. You may enjoy a garnish of chopped basil, chopped parsley, sliced green onion, or chopped chives.

This recipe will give about 7 or 8 cups of soup.