Aunt Nells' Tomato-Cucumber Soup - cooking recipe

Ingredients

2 Tbsp. salad oil
1 medium onion, finely chopped
1 medium carrot, shredded
2 tsp. dry basil
3/4 tsp. sugar
1/8 tsp. white pepper
1 can or 1 lb. tomatoes
1 (14 oz.) can chicken broth
1 large cucumber, peeled and coarsely shredded
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice

Preparation

Heat oil in a 2-quart pan over medium heat.
Add onion and carrot, cook and stir often, about 10 minutes.
Stir in basil, sugar and pepper.