: Serves: 6
: Serving Suggestion :
Serve as an appetizer OR can be served as the main course with bread as the soup is very filling.
: Tools :
1 Large non-stick wok OR any Large Pot & Lid 1 Hand Blender OR Food Processor 1 Sieve
: Ingredients :
5 Raw Tomatoes – Peeled & Cut into 4 ½ Large Red Bell Pepper – Chopped ½ Large Onion – Finely Chopped 1½ Stick Celery – Finely Chopped 2 Cloves of Garlic – Peeled & Chopped 2 Tbsp Oil – (U can use any flavorless oil) 1 Cup Stock – (You can use any between Chicken OR Vegetable or just Water) 2 Tbsp Tomato Paste – Store Bought OR Homemade 4-5 Whole Black Pepper 5-6 Large Basil Leaves – Chopped into halves Salt – As per your taste 2 Tsp of Tabasco Sauce – Optional to add a slight spice ¼ Cup Milk – (You can use any from whole to 1% fat) – Optional Few Leaves of Fresh Coriander for Garnish – Optional
: Method :
Heat oil in a non-stick wok and add black pepper, onion & garlic. Saute for 2 min (Till onion becomes golden in color). Now add red bell pepper, celery, tomatoes, salt and sauté for 2 min, then cover with the lid and cook for 5 minutes on low. After 5min the vegetables would have become mushy, now add tabasco sauce (Optional), tomato paste, basil leaves, stock OR Water. Cover and cook for another 6-7min on low heat & then turn the heat off and let it cool. Once the mixture is warm to touch, blend it using a hand blender OR food processor. Now mix milk to the churned soup mixture and bring to a boil on low heat and then turn it off. Sieve (Since it’s a thick n chunky soup) and Serve Hot.
