Ingredients - Serves 4
- 1 kg ripe tomatoes, quartered
- 30 g butter
- 2-3 cloves (or 8 g) of garlic, peeled
- 2 cups water
- 4 tsp cornflour
- 1 tsp white or brown sugar
- ½ tsp garam masala powder, optional
- ½ tsp red chilli powder (adjust based on your spice/heat tolerance)
- 1 tbsp tomato puree
- fresh cream, optional
- Salt, to taste
- ground black pepper
Steps
- Place the tomatoes and garlic together in a covered bowl and {microwave} on high for 10 minutes
- Using a {hand blender} or a regular {blender}, blend well. Add a cup of water in small amounts to make it easy to blend
- Melt the butter in a large pot. Pour in the tomato-garlic mixture through a sieve, and get rid of the pip and seeds
- Add sugar, garam masala, red chilli powder, tomato puree and salt and mix well
- Mix the cornflour in ¼ cup of water and mix into the soup while stirring continuously
- Add the remaining water and bring the soup to a simmer. The soup should be smooth and slightly thick, without any lumps. If there are any lumps, blend and sieve again
- Serve hot with fresh cream and croutons
By Sirisha Tadimalla on