Garlic Tomato Soup Recipe

October 12, 2011

Ingredients

6 medium sized Tomatoes
2 Bay leaves
2 cloves Garlic
10 gram Gelatin powder
2 teaspoon Lemon juice
½ teaspoon crushed Pepper Corn
½ teaspoon Mixed herbs
4 sprigs fresh Mint
4 tablespoon Port wine (optional)
2 teaspoon skimmed Milk Yogurt
Salt to taste

How to make Garlic Tomato Soup

 

  • Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
  • Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
  • Remove from the heat, cover and leave to infuse for twenty minutes.
  • Remove the bay leaves, puree the mixture and pass through a sieve.
  • Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
  • Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
  • Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
  • Serve chilled in the same pot garnished with sprigs of fresh mint.

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