Tomato And Cilantro Soup

Ingredients

• 12 medium tomatoes roughly chopped, ripe and red
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons olive oil
• 1 bay leaf
• 1 medium onion, roughly chopped
• 12 cloves garlic, roughly chopped
• Salt to taste
• 8 black peppercorns, freshly crushed
• 1 tablespoon cornflour/ corn starch, mixed in 2 tablespoons water
• 2 tablespoons fresh cream

Method

1. Heat olive oil in a deep pan.  Add bay leaf, onion, garlic and sauté till well browned so as to give a burnt flavour and taste.
2. Add tomatoes and stir.  Add salt and crushed black peppercorns and mix.  Stir in one and a half cups of water and let it cook for three to four minutes.
3. Discard the bay leaf.  Add cilantro and mix.  Crush the mixture with a hand blender while the mixture is cooking.
4. Add the corn flour mixture to the soup.  Mix and adjust salt.  Simmer for two minutes.
5. Pour fresh cream in a serving bowl, pour the soup over.  Garnish with a small sprig of cilantro and serve piping hot.

Nutrition Info