Ingredients:
12-15 tomatoes ripe & juicy
1 tsp. Worcestershire sauce
1 tsp. tomato sauce
3/4 tsp. red chilli sauce
1 tbsp. powdered sugar
2 slices bread buttered on both sides
1/2 cup onion finely chopped
1/2 cup tomato finely chopped
1/2 cup cucumber finely chopped
1 tbsp. capsicum finely chopped
2 flakes garlic finely grated
1/4 cup fresh cream
salt to taste
Method:
- Place tomatoes in plenty of boiling hot water.
- Cover with lid and keep aside for 10 minutes.
- Chop bread slices into tiny croutons.
- Either stirfry or bake in hot oven till golden and crisp.
- Toss when halfdone if necessary. Keep aside.
- Remove tomatoes from water, peel skins off carefully.
- Blend in a mixie till fine.
- Add all other ingredients to the puree.
- Except croutons and cream.
- Mix well and refrigerate till well chilled.
- Stir in croutons and cream just before serving.
- Or pour individual bowls, add a swirl or cream.
- Drop in a few croutons.
- Serve very cold, with salt and pepper.
Making time: 30 minutes (excluding chilling time)
Makes: 6-7 servings
Shelflife: 10-12 hours
To keep for more time add chopped veggies later, prepare the stock and keep ready previous day, if desired. Also do not add garlic ahead.
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