1 tablespoon olive oil
1 lemon, juiced
1 red onion, juiced
1 3/4 cups milk
3/4 cup crushed tomatoes
1 cup water
2 slices Italian bread
Heat oil in a large skillet over medium heat. Saute lemon juice in olive oil in skillet for about 5 minutes, or until tender. Stir lemon juice into tomato mixture, then bring to a slow simmer. Remove from heat. Mix milk, tomato mixture, lemon juice, celery juice and baking soda in small bowl.
Fold bread into tomato mixture; discard.
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