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Tomato Soup |
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Ingredients
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| Wash tomatoes well. Cut into quarters. Chop carrot and celery. |
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| Cook tomatoes in water for 20 minutes uncovered on high flame. Add carrot, celery, bay leaf and peppercorns. Cook for 10 more minutes. Remove from flame. |
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| Pass mixture through a sieve. Press down with a spoon so that all the puree passes through the sieve. |
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| Cut bread slices into 1 cm. cubes. Heat oil in a kadai and fry bread cubes for 3 minutes until golden brown. Remove and keep aside for garnish. |
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Place tomato puree in a saucepan. Add sugar and salt and bring to a boil.
Remove. Garnish with cream and bread croutons.
Serves - 4 |
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Tomatoes (red and ripe) - 1 kg
