750g tomatoes, cut into quarters
1 liter chicken stock 1 onion, chopped
1 bay leaf 3ml freshly ground black pepper
3ml salt 5ml orange peel, grated fine
10ml lemon juice 5ml sugar
Heat the margarine and stir-fry the tomatoes for about 10 minutes.
Add everything except the lemon juice and sugar and simmer for 45 minutes.
Rub the mixture well through.
Add the lemon juice and sugar and reheat the soup to the boil.