24 medium ripe tomatoes
2 stalks chopped celery
2 tbsp. red pepper
2 bay leaves
2 lg. freshly chopped basil leaves
1 tsp. salt
1 tbsp. sugar
Dash cayenne
1 tbsp. minced parsley
1 tsp. onion juice
1 tsp. fresh lemon juice
1/2 to 1 c. heavy cream
1/2 c. light salted whipped cream

Do not skin tomatoes; cut in quarters and place in heavy pot with celery, red pepper, bay leaves and basil. Cover tightly and simmer 20 minutes without adding any water. Pass through a sieve; add seasonings, parsley, onion juice, lemon juice, and allow soup to come to a boil. Cool, process until smooth in a food processor or blender. Return to pot, bring to a boil, add heavy cream. Pour into hot soup bowls and top with lightly salted whipped cream and extra chopped fresh basil. Serves 6. Use only fresh parsley, basil and lemon juice.