4 large ripe tomatoes
1 onion, chopped
1 clove garlic, minced
1 tbsp. chopped parsley leaves
1 tbsp. minced cilantro leaves
2 vegetable bouillon cubes
2 celery stalks, chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 tbsp. lemon juice
1 tbsp. lime juice
1 tbsp. Louisiana hot sauce
1 tsp. pepper

In a large pot, boil water and place tomatoes in the hot water until skins are well wrinkled. Remove tomatoes and allow to cool. Then peel skins off the tomatoes.

Sauté onions until almost caramelized on medium heat. Add garlic. Sauté 1 minute. Add leaves and allow to wilt a bit. Add splash of water and vegetable cubes. When cubes have dissolved, remove from heat.

Finely chop celery and set aside.

Place peeled tomatoes in processor with all ingredients except celery. Taste and adjust seasoning. Add celery.

This can be served chilled or heated.

Garnishes: Sour cream, parsley or chives.

Serves 4.

Submitted by: Daya