Chunky Tomato Soup - cooking recipe

Ingredients

3 c. tomato juice
2 fresh tomatoes, coarsely chopped, or 1/2 c. seeded and coarsely chopped canned tomatoes
2 Tbsp. dry vermouth or Marsala wine
1 tsp. lemon juice
1/2 tsp. dried mint leaves or 1 tsp. chopped frozen and fresh
1/2 tsp. celery seed
1/8 tsp. cayenne pepper

Preparation

Combine all the ingredients in a 2-quart casserole.
Cover tightly and cook on High for 6 to 9 minutes, or until heated through.
Serve each 3/4 cup portion with 2 Melba toasts.