3 carrots
3 stalks celery
3 cans cream of tomato soup
3 cans hot water, dissolve 1 beef bouillon cube (for thicker soup use less water)
1/2 sm. onion, mush fine in food processor
1 tsp. finely grated lemon rind
1 tsp. juice
1/2 tsp. sweet basil
2 fresh tomatoes

Beat ingredients together and heat to simmer. Remove seeds from peeled fresh tomatoes and dice. May use a can of peeled, diced tomatoes and remove seeds. 1/2 c. finely diced carrots

Vegetable should be crisp, not mushy. Add vegetables to bisque and simmer.

Serve hot with Cheese Bow-Ties.

CHEESE BOW-TIES:

Take crust off slices of bread and spread with a sharp cheese spread. Roll up and tie with a narrow strips of bacon. Bake in oven 400 degrees until bacon is crisp and bread browned.