Instructions: In a 2 quart saucepan, cook onions and garlic in butter or margarine for 3 minutes.

Add all remaining ingredients except the mayonnaise; cover and simmer 10 minutes.

Remove from heat and cool. Place half of tomato mixture at a time in a blender; cover and blend until smooth.

Pour into a large bowl and stir in the mayonnaise. Chill overnight. Garnish bowls of soup with a dollop of mayonnaise and a sprig of parsley or cilantro. May be served hot or cold. If soup needs to be thinned, use tomato juice

to achieve desired consistency.

recipes;

Yield: 4-6 servings

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