Spicy chilled tomato soup

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 12
Servings 4
Time 10 minutes + chilling time

Ingredients

  • 2
    onions, diced
  • 2
    cloves garlic, crushed
  • 1
    large red chilli, sliced
  • 45
    ml
    sunflower oil
  • 3
    ml
    ground coriander
  • 3
    ml
    ground turmeric
  • 3
    ml
    ground cumin
  • 2
    kg
    tomatoes, peeled and roughly chopped
  • 5
    ml
    sugar
  • 150
    ml
    sour cream
  • handful of coriander leaves
  • chives, to serve
 

Method

40 minutes
 
1. Slowly fry onions, garlic and chilli in a large saucepan until soft but not coloured. Add the dry spices and cook over low heat for three minutes. 2. Add tomatoes, stir and cover. Allow tomatoes to begin to release their juice before you increase the heat a little. Season with salt and pepper and add sugar. Stir often and simmer for 30 minutes. 3. Liquidise tomatoes and strain into a large bowl or press through a sieve. Stir in the sour cream. Cool and chill. When ready to serve, check seasoning and chop coriander finely. Mix into soup and serve with chives.
 

Read more on: soup
 

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