Method

Bring a saucepan of water to a boil, then lower the heat to a simmer.  Core the tomatoes and drip them into the water, leaving them in for a slow count of 10 (if they're soft) or 20 (if they're firmer).  remove the tomatoes from the water with a slotted spoon, and rinse under cold running water, pulling off their skins in the process.  Cut the tomatoes in half, squeeze out and discard the seeds, and chop the pulp into 1-inch chunks.

Place a small frying pan over medium heat for 30 seconds, then add the oil, and swirl to coat the pan.  Turn the heat to low, and add the garlic.  Saute very briefly - for a minute or less - until the garlic turns golden, but not so long that it turns brown.

In a Dutch oven or soup pot, combine the water, onion, celery, salt, and sauteed garlic, and bring to a boil.  Turn the heat to medium-low, cover, and simmer for 5 minutes.

Add the chopped tomatoes and the pineapple chunks (include all their juice).  Bring to a boil again, cover, and turn the heat to low.  Simmer for 15 minutes.  Just before serving, add the basil and bean sprouts.  Serve hot.

Serves: 4 to 5

Reprinted with permission from Mollie Katzen's Recipes: Soups, published by Ten Speed Press

click for book review

more soup recipes