Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         ounces        potato -- peeled and chopped
1         clove         garlic -- crushed
1         stalk         celery -- chopped
1         large         carrot -- diced
1 1/2     pounds        ripe tomato -- quartered
1         tablespoon    tomato puree
1/2                     orange -- juiced
3/4       pint          vegetable stock
1         teaspoon      dried basil
                        salt and freshly ground black pepper
1         thin strips   blanched orange rind -- to garnish
1         tablespoon    olive oil
1                       onion -- chopped

Preparation:

Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. Cook, stirring frequently, for 5 minutes or until the vegetables are softened. Add the tomatoes and cook for 2 3 minutes more, stirring constantly. Add the tomato puree, orange juice, vegetable stock and basil. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender. Pass the soup through a sieve to extract skins and pips. Check the seasoning before reheating gently, serve, garnished with the blanched orange rind. Cook's note: to blanch the orange rind, cover thin strips of peel with boiling water. Leave for 2 minutes and then drain through a sieve. The same can be done with other citrus fruits such as lemons, limes or grapefruit.