Friday, August 31, 2012

Tomato soup

Serves 4

Nothing is simpler than this recipe. The secret of this soup lies in the freshness of the tomatoes, so it is ideal to do it in the early fall. Choose tomatoes that have not been refrigerated and are very ripe.


10 fresh tomatoes

4 tbsp of ghee

3 bay leaves

4 tsp spring rain from Satya Spices

1 tsp of rose water (to neutralize acidity)



Cut the tomatoes in half and place in a pot on medium heat for 4 to 5 minutes. Add ghee and bay leaves and allow it cook until all of the tomatoes have become liquid (approximately another 3 minutes.) Blend the tomatoes, add the spices, salt and rose water. Serve with fresh coriander leaves on top.

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