Tomato Soup

Tomatoes 1 Kg.
Chopped ginger 1 tbsp.
Chopped garlic 1 tbsp.
Whole garam masala 1 tbsp.
Bay leaf 2 no.
Chopped green coriander 1 tbsp.
Cumin seeds 1 tsp.
Sugar (optional) 1 tbsp.
Oil 1 tbsp.
Green chili 2 no.
Salt As per taste


Wash and cut tomatoes into quarters. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam masala. Add 5 cups of water and bayleaf. Bring to a boil. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Strain the mixture with a soup strainer. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt. Bring it to a boil, add sugar if it is very sour. Serve hot, garnished with chopped green coriander leaves.

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Tomato Soup-2

400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ cup warm milk, salt and prepper to taste

For serving:
fresh cream
bread croutons

Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. Blend in a blender and strain. Melt the butter, add the onion and fry for 3 to 4 minutes. Add the strained mixture. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly. Add the sugar, milk, salt and pepper. Serve hot with cream and bread croutons.