Thursday, 17 September 2015

Tomato soup

Here's the classic tomato soup recipe. Need i say more??


Ripe Tomatoes (1/2 kg)
Salted butter (4 tbsp)
Onions (1 big or 2 small) (roughly chopped)
Coriander (2 tbsp) (roughly chopped)
Mint leaves (Pudina) (2 tbsp) (roughly chopped)
Garlic (5 cloves) (roughly chopped)
Black pepper powder (1/2 tbsp) (freshly ground)
Red chilli powder (1/2 tbsp)
Sugar (1 tsp)
Salt to taste

  1. Make 4 superficial slits on each tomato. This will help with the peeling of the tomatoes later.
  2. Boil enough water to nicely immerse all the tomatoes in a deep bottomed pan. Add the tomatoes and blanch them till the peel starts coming off.
  3. Put the tomatoes in ice cold water and remove the peels, because of the blanching the peels will come off easily.
  4. Roughly chop the tomatoes.
  5. Heat a pressure cooker on low flame. Heat 2 tbsp of butter in it, and add the onions and garlic to it immediately.
  6. Cook for two minutes till the onions become translucent.
  7. Add two medium sized glasses of water to this.
  8. Add the chopped tomatoes, coriander, mint leaves, red chilli powder, black pepper powder, sugar and salt.
  9. Cover with the lid and pressure cook on medium flame till you get 3 whistles from the cooker.
  10. Once done, let the soup cool for a bit and process in a food processor.
  11. Reheat the soup before serving. Serve it topped with fresh cream, butter and bread croutons.
  12. You may add celery or finely chopped carrots at between steps 6 and 7, to make the soup healthier and to bring a little variety in the flavor. Enjoy:)

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