Take the tomatoes, shallots, ginger, garlic and green chillies in a pressure cooker. Make small cross cuts on the tomatoes, so that it is easy to peel the skin once cooked.

Take enough water, some salt, and pressure cook the vegetables until they are very well cooked.

Peel the skin off the tomatoes once the pressure is gone, and the tomatoes are cool to the touch.

Blend the vegetables until smooth.

Strain the blended mixture to get rid of the seeds and skin of the tomatoes.

In a large pot on high heat, take some olive oil. Add the cloves, bay leaf. Stir for a few seconds.

Add the blended mixture, and cook for about five minutes until the soup comes to a rolling boil.

Add the milk or cream, and continue to cook for a few minutes. Add the pepper and cilantro, and cook for another minute.

Garnish with milk/cream and cilantro. Serve hot, with bread croutons, and enjoy!