Cooking Instructions
- 1
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.
- 2
Take enough water, some salt, and pressure cook the vegetables until they are very well cooked.
- 3
Peel the skin off the tomatoes once the pressure is gone, and the tomatoes are cool to the touch.
- 4
Blend the vegetables until smooth.
- 5
Strain the blended mixture to get rid of the seeds and skin of the tomatoes.
- 6
In a large pot on high heat, take some olive oil. Add the cloves, bay leaf. Stir for a few seconds.
- 7
Add the blended mixture, and cook for about five minutes until the soup comes to a rolling boil.
- 8
Add the milk or cream, and continue to cook for a few minutes. Add the pepper and cilantro, and cook for another minute.
- 9
Garnish with milk/cream and cilantro. Serve hot, with bread croutons, and enjoy!
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