Swedish Tomato Cream

40 g/11/2 oz polyunsaturated margarine
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
1 x 400 g/14 oz can tomatoes
250 ml/8 fl oz chicken stock
1 tablespoon fresh dill or 1 teaspoon dried dill
salt
freshly ground black pepper
3 tablespoons reduced-calorie mayonnaise
few watercress leaves, to garnish

Melt the margarine in a saucepan, add the onion and cook gently for 5 minutes. Stir in the garlic, tomatoes with their juice, stock, dill, and salt and pepper to taste. Bring to the boil and simmer for 10 minutes.

Allow to cool a little, then purée in a blender or food processor until smooth. Mix in the mayonnaise thoroughly, pour into a bowl and leave to cool completely. Cover and chill in the refrigerator. Serve in chilled soup cups, garnished with watercress leaves.

SERVES 4 to 6