Tomato Soup

This is my variation of the tomato soup with some added spring onions. Although I have not presented it in this recipe, I made it on a later day with the spring onions and it did taste good. However, this soup looks and tastes best with lovely red tomatoes. Most often I do not find the perfect red tomatoes. The proper Bangalore tomatoes give a slightly sweet taste while the flat red tomatoes give a great tanginess. For those who prefer a slight sweet taste, go ahead and use half a carrot to neutralize the extreme tanginess.

Preparation Time : 10  minutes

Cooking Time : 20 minutes

Servings : 2 

Ingredients

Ripe Red Tomatoes - 4 medium

Garlic - 2 cloves

Peppercorns - 4 or 5

Clove - 2

Salt - to taste  

Water - 1/2 cup

Procedure

1. Pressure cook the tomatoes with water, peppercorns, cloves and garlic

2. Once cooked, peel off the skin, remove the cloves and grind the tomatoes with the water, garlic and peppercorns in the mixer or with a blender

3. Pour into a vessel and bring to a boil.

4. Add salt to taste

5. Finally while serving, top with a dash of fresh cream if required.

6. Serve hot with croutons / soup sticks