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Tomato Soup

Food

Ingredients

Tomatoes (red and ripe) - 1 kg
Carrot (small) - 1
Bay leaf - 1
Peppercorns - 4
Stalk celery - 1
Cream - 4 tbs.
Sugar - 3 tsp.
Bread slices (old) - 4 
Oil - 1 cup
Salt - 1 1/tsp.
Pepper - 1/tsp.
Water - 3 cups.

Method  
Wash tomatoes well. Cut into quarters. Chop carrot and celery.
Cook tomatoes in water for 20 minutes uncovered on high flame. Add carrot, celery, bay leaf and peppercorns. Cook for 10 more minutes. Remove from flame.

Pass mixture through a sieve. Press down with a spoon so that all the puree passes through the sieve.
Cut bread slices into 1 cm. cubes. Heat oil in a kadai and fry bread cubes for 3 minutes until golden brown. Remove and keep aside for garnish.
Place tomato puree in a saucepan. Add sugar and salt and bring to a boil. Remove. Garnish with cream and bread croutons.

Serves - 4