Tomato and basil soup
20-24 medium tomatoes, quartered
24 freshbasin leaves
20 black peppercornd
2medium oniond, sliced
8 garlic cloves, chopped
2 six-inch celery stalks, finely chopped
salt to taste
2 tablespoons gram flour
2 teaspoons sugar
Heat a non-stick pan. Add the bay leaves, half of the peppercorns and roast until translucent.
Add the garlic, celery and three tablespoons of water. stir lightly.
Add the carrots and tomatoes.
Reserve six basin leaves for garnish and add the rest to the tomatoes.
Stir and add salt. Cook on medium heat till the tomato pieces soften. Add three cups of water and bring it to a boil. Cover and cook for ten to fifteen minutes.
strain the mixture through a strainer. Reserve the liquid. Remove the peppercorns and bay leaves from the residue and allow it to coll. Blend in a mixer to get a smooth puree.
Roast the gram flour in another pan till fragrant. add the puree tomatoes an mix.
Add the reversed liquied and adjust the consistency. Return to the heat.
Add the sugar, salt, freshly crushed remaining peppercorns and let it simmer for a couple of minutes strain and bring to a boil again.
Garnish with the reserved basin leaves and serve piping hot.
Want a fresh glowing skin? Have tomatoes as they are rich in vitamins A and C and the antioxidant lycopene. Basil, or tulsi is rich in calcium, potassium, vitamin A and is also low in fat.