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TOMATO SOUP

barley bowl photo

INGREDIENTS

SERVES 1-2. MAKES 700 ml

  • 8 medium tomatoes
  • ¼ cup chopped bottle gourd
  • ¼ cup chopped carrot
  • ¼ cup chopped potato
  • ¼ cup chopped red bell pepper
  • 1½ cups water
  • ½ teaspoon dry rosemary
  • ¾ teaspoon rock salt
  • ¼ teaspoon black pepper powder
  • ½ teaspoon dry oregano

barley bowl Photo2

METHOD:-

  1. Dip the tomatoes in hot water for 15 minutes. Cover with a plate. After 15 minutes, peel off their skin and take out the seedy part from inside.
  2. Heat a saucepan over medium heat. Add the bottle gourd, carrot, potato, bell pepper, and 1½ cups of water. Cover the pot and let the vegetables cook for 15 minutes.
  3. Add these vegetables and water to a blender, along with the peeled and de-seeded tomatoes and rosemary. Blend until smooth.
  4. Mix in the salt, pepper, and oregano. Serve.