• 1/4 cup extra virgin olive oil
• 4 large shallots, minced
• 1 clove garlic, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 2-1/2 lbs. roma tomatoes, seeded and chopped
• 1 Tbs. honey
• 2 cups vegetable stock
• 2 Tbs. fresh tarragon, minced
• 1 Tbs. fresh chives, chopped

Heat oil in a heavy stock pot over medium high heat. Sauté shallots, garlic, celery and bay leaf 3-4 minutes until soft. Add tomatoes, honey and stock. Bring to a boil and cook 2 minutes. Remove from heat, remove bay leaf and purée in a blender or food processor. Add tarragon and season with sea salt and pepper to taste. Garnish with chives and serve hot or chilled.

Per serving: calories 227, fat 14.9g, 55% calories from fat, cholesterol 0mg, protein 3.7g, carbohydrates 23.4g, fiber 3.5g, sugar 12.3g, sodium 178mg, diet points 5.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.6, Sugar: 0.3, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.