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Soup
Tomato Mint Soup |
This recipe was inspired by
Ms. Sai Bedekar of Muscat, Oman.
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Yield: one pint
Ingredients:
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3 each |
large boiled tomatoes, skin removed in boiling water, cooled |
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1 Tbsp. |
butter |
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1/4 tsp. |
chopped green chili pepper |
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1 1/2 tsp. |
sugar |
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2 tsp. |
carrots, very finely chopped |
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2 tsp. |
spring onion, very finely chopped |
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1/4 tsp. |
fresh ginger, chopped fine |
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1 tsp. |
corn flour |
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7-8 each |
mint leaves, finely chopped |
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to taste |
salt |
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to taste |
ground black & white pepper |
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to taste |
fresh chopped mint leaves |
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to taste |
butter |
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Procedure:
In a food processor, blend tomato and chili until a fine paste is formed. Put in small saucepan with butter and boil until mixture is uniformly red.
Add sugar, mint leaves, chopped spring onions, carrots and ginger paste and corn flour. Stir until the mixture thickens slightly.
Season to taste with salt. Garnish with some chopped mint leaves, white pepper, black pepper and butter. Serve hot.
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