Fresh Tomato Soup

We were looking for a way to use up our over abundance of
tomatoes--everyone loved it.
Lisa Stephenson

3 medium tomatoes (tomatoes, peeled and quartered) 1 1/2 cups water 1/2 cup chopped onion (1 medium) 1/2 cup chopped celery (1 stalk) 1/2 of a 6-ounce can (1/2 cup) tomato paste 2 tablespoons snipped fresh cilantro or basil 2 teaspoons instant chicken bouillon granules 1 teaspoon sugar Few dashes of hot pepper sauce (we used cayenne pepper) Directions: If desired, seed tomatoes. In a large saucepan combine tomatoes, water, onion, celery, tomato paste, the 2 tablespoons cilantro/basil, bouillon, sugar, and hot pepper sauce. Bring to boiling, reduce heat. Simmer, covered, about 20 minutes or until onion and celery are very tender. Remove from heat and cool for 10 minutes. Place half of the tomato mixture in a blender . Cover and blend until smooth. Repeat with remaining mixture. Return all of the soup to the saucepan; heat through. Number Of Servings:4 cups