Fresh Tomato Vegetable Soup

Best For

Lunch Dinner

In Our cuisine, we do not cook tomatoes. We always add them in the end, because
tomatoes are rich in Vitamin C, which is a very delicate vitamin and gets destroyed easily when heated. Therefore, in this soup, we only blanch the tomatoes, to preserve their nutrition.

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

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.