Title: Chilled tomato carrot soup
 Categories: Soups
      Yield: 6 Servings
 
      2 tb Butter or margarine
      1 lb Carrots, peeled and thinly
           -sliced
      1 c  Chopped onion
      1    Clove garlic minced
      8 md Fresh tomatoes (about 2
           -lbs) peeled and chopped
      1 cn Chicken broth
    1/2 ts Each basil and thyme,crushed
    1/2 ts Salt
    1/8 ts Each, pepper and nutmeg
      1 c  Milk
           Chopped parsley
 
  In large saucepan, melt butter. Add carrots, onion and garlic; cook
  five minutes. Add seven of the tomatoes, chicken broth, basil, thyme,
  salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and
  simmer 30 minutes or until vegetables are tender. In electric blender
  or food processor fitted with metal blade, puree thoroughly in
  batches. Pour into large bowl and stir in milk. (For freezing do not
  put in milk until you thaw it out). Chill thoroughly, Stir in
  remaining chopped tomato. Sprinkle with parsley. Makes six servings.