2 1/2 c. chicken broth
1/4 c. onion, minced
1 rib celery, minced
1 clove garlic, minced
1 tsp. dried basil
Pinch of dried oregano leaf
1 (28 oz.) can Italian tomatoes with basil
1 oz. gin
Salt and pepper to taste
1 c. whipping cream, unsweetened and whipped

Bring the broth to a boil and onion, celery, garlic, basil, and oregano; simmer for 10 minutes. Seed and chop the tomatoes, reserving their juice. Add the tomatoes and juice to the broth and simmer for 1 hour or until nice and thick but still juicy. Just before serving, add the gin. To serve, place a portion in 4 bowls and top with a spoonful of the whipped cream.

Serves 4 as a first course.