Tomato Soup Recipe
Tomatoes 1 Kg
Sweet corn 1 cup
Fresh cream (Whipped) 1 cup
Bread 4 slices
Tomato Ketchup ½ cup
White pepper powder 1 tsp
Jaggery (powdered) 1 tbsp
Cornflour (made into paste with water) 2 tsp
Water 3 cups
Salt to taste
Oil for frying
Parsley to sprinkle
1 Boil tomatoes in water; allow to cool; blend in a blender; remove.
2 Cook in a pot with jaggery, ketchup and pepper for few minutes.
3 While stirring continuously, add cornflour to thicken stock; add salt and remove from flame.
4 Cut bread slices into square pieces.
5 Heat oil in a work; fry squares golden and remove on absorbent paper.
6 Dish out sweet corn and then soup in a bowl.
7 Add bread squares and cream; sprinkle parsley and serve.