I took the reverse route here. Puree whole tomatoes, skin and all with a few cloves of garlic. And then turn it into soup.
Cooked tomatoes are high on lycopene and lycopene is good for you. It helps in preventing various cancers especially of the colon and prostate. More about lycopene - here.
Instant tomato soup
Category - Soups, Low fat food, No-prep food
Makes one large bowl of soup
3 medium sized tomatoes - roughly chopped
2 cloves garlic peeled
1 tsp olive oil
1 tsp cornflour
Few leaves basil - torn
Salt to taste
Pinch of sugar
Pinch of cumin powder
Freshly ground black pepper
Place the tomatoes and garlic in a blender and make a fine puree.
Heat the olive oil in a saucepan, throw in the cumin powder and the puree. Bring to a boil. Add the seasonings.
Dissolve the cornflour in 1/2 cup water. Add to the pan and simmer for 2-3 minutes.
Take it off the heat. Serve into a bowl and garnish with freshly torn basil leaves.
Keep a crusty bread on the side for dipping in. (The no-knead sourdought that I baked was the perfect accompaniment to this one.)
The flavours are fresh and yummy. This is one of the best meals you can make in under 10 minutes. A bowl of soup with a slice of bread and a fruit is a perfect light lunch.
Tags: Tomato, tomato soup, lycopene, fast cooking, lunch
Check out the array of scones made by Priya of Akshayapaatram which got left out from the Baking for breakfast - round up due to blogger's eccentricities.