Garlic Tomato Soup

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Garlic Tomato Soup

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

Garlic Tomato Soup:

Step 1

Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.

Step 2

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.

Step 3

Remove from the heat, cover and leave to infuse for twenty minutes.

Step 4

Remove the bay leaves, puree the mixture and pass through a sieve.

Step 5

Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.

Step 6

Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.

Step 7

Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.

Step 8

Serve chilled in the same pot garnished with sprigs of fresh mint.

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