Tomato Soup with a Twist

About Tomato Soup with a Twist

Ingredients

• Medium tomatoes 4
• Olive oil to grease
• Fresh basil leaves 8 + a few sprigs to garnish
• Garlic cloves 2 to 3
• Tomato puree 1 cup
• Medium potato, boiled, peeled, mashed 1
• Black pepper powder to taste
• Salt to taste
• Sugar 1 tsp
• Deep-fried heart shaped bread croutons a few

How to Make Tomato Soup with a Twist (Stepwise Photos)

Method

1. Preheat the oven to 180º C.
2. Boil sufficient water in a deep non-stick pan. Core out the eyes of the tomatoes and give slight criss cross slits on the bottom side. Put them in the boiling water for 1 minute. Drain and dip them in a bowl of icy water.
3. Drain them again, peel and halve them and squeeze to remove the seeds.
4. Drain them again, peel and halve them and squeeze to remove the seeds.
5. Keep a basil leaf in each half and 1 garlic clove in only 2-3 of them. Keep the tray in the preheated oven and roast for 10-15 minutes.
6. Meanwhile heat another deep non-stick pan, add tomato puree and 2-3 cups water, mix and let the mixture boil for 2-3 minutes. Add potato and mix well with a wooden spatula till it blends well with the tomato mixture.
7. Add black pepper powder, salt and sugar and mix and cook for 3-5 minutes.
8. Take the tray out of the oven and let it cool a little. Transfer into a blender jar, add a little water and blend till smooth. Add to the tomato mixture in the pan and mix well.
9. Adjust consistency by adding a little water and mix and let it simmer for 2-3 minutes.
10. Strain into a third deep non-stick pan, pressing the residue through the strainer with the spatula. Heat the soup till it just comes to a boil.
11. Transfer into serving bowls, garnish with a heart shaped crouton and a basil sprig in each bowl and serve piping hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps