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Fresh Tomato Soup with Low-Fat Basil Aioli
4 Servings

2 each garlic, cloves, peeled
1/3 cup fresh basil leaves, coarsely chopped
1 teaspoon lemon juice
1/4 cup low calorie mayonnaise

1 tablespoon olive oil
1 cup onions, sliced
1 stalk celery, with leaves, thinly sliced diagonally
1 sprig basil
3 pounds tomatoes, peeled, halved
2 cups chicken stock

With processor running, drop garlic through feed tube; chop finely.
Add basil and lemon juice; chop finely. Add basil and lemon juice;
chop finely. Add mayonnaise; blend. (Can be made 1 day ahead.
Cover and refrigerate.)

Heat oil in heavy large saucepan over low heat. Add onion, celery,
garlic and basil. Cover and cook until vegetables are very tender,
stirring frequently, about 25 minutes.

Meanwhile, place large strainer over bowl. Working over strainer,
squeeze seeds and juice from tomatoes. Chop tomatoes and add to
vegetables in saucepan. Using rubber spatula, press on tomato
seeds and pulp in strainer to extract as much juice as possible.
Add strained juice to saucepan. Add chicken stock to saucepan;
bring to simmer over medium-low heat. Discard basil sprig. Ladle
soup into bowls. Drizzle with aioli.


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