Hot or Cold Tomato Soup

Ingredients:

3-4 C (cups) of unpeeled tomatoes
1/4 C chopped onions
2 t (teaspoon) cornstarch
1 T (tablespoon) lemon juice
pinch of thyme
1 t salt
1 1/2 t sugar (optional)
pepper
1/2 C sour cream
chopped parsley

1. Drop all the ingredients (except the sour cream and parsley) in a blender and blend until smooth.

2. Put through a sieve to remove tomato seeds.

3. Bring to a slow boil until thickened.

4. Before serving add sour cream and stir.

5. Sprinkle parsley on top.

(Note:  We first had this soup in Syria where tomatoes were inexpensive and plentiful all year round.  My children didn't like sour cream so I left it out and the soup was still wonderful.  I've also skipped step 2 and no one really noticed.  This will definitely cut down on the time it takes to make the soup.  It's a tasty and quick light supper or lunch.)