9 Medium tomatoes
3 stalks Celery
1 1/2 Tsp. Fresh mint (dried and chopped)
1 1/2 Tsp. Honey
1 1/2 Tsp. Chicken bouillon granules
2 Tbs. Prepared horseradish
6 Tbs. Sour cream
1 1/2 Tbs. Horseradish
6 Mint sprigs
Boil tomatoes until skins start to peel. Remove from water and run under cold water to cool. Remove skins and cut out stem end. Using a food processor coarsely chop celery and set aside for future use.
Using a food processor or large blender, puree 6 tomatoes, mint, honey, bouillon, and 2 tablespoons of horseradish. This may take more than one pass depending on the size of equipment. Place tomato puree mixture in a stainless steel bowl and add chopped celery. Using a wire whisk, blend thoroughly. Place in refrigerator to chill (at least 45 minutes).
While soup is chilling, combine sour cream and 1 1/2 tablespoons horseradish and blend thoroughly. Dice remaining tomatoes and place 1/2 tomato (diced) into an 8-oz. soup bowl. Ladle 6-oz. of tomato soup over diced tomatoes. Top with 1 rounded tablespoon of sour cream in the center of each bowl. Place one mint sprig in the middle of the sour cream.