Indian-spiced Tomato Soup

Indian-spiced Tomato Soup
Photo by James Carrier

Ingredients

  • 1 teaspoon salad oil
  • 1 teaspoon each yellow and black or brown mustard seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon nigella seeds (optional)
  • 1 teaspoon each yellow and black or brown mustard seeds
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons grated fresh ginger
  • + 25 more ingredients
    • 1 teaspoon salad oil
    • 1 fresh green serrano chili, rinsed, stemmed, and seeded
    • 2 tablespoons grated fresh ginger
    • ½ cup chopped fresh mint leaves
    • 1 teaspoon ground cumin
    • 1 sweet onion (8 oz.), peeled and coarsely chopped
    • 2 cloves garlic, peeled
    • 1 cup chopped fresh cilantro
    • 2 teaspoons salt
    • 2 teaspoons cumin seeds
    • 1 English cucumber (12 oz.), rinsed and diced (1/8 in.)
    • About 1 cup nonfat plain yogurt
    • 1 tablespoon tamarind concentrate
    • 3 pounds firm-ripe tomatoes
    • 1 teaspoon nigella seeds (optional)
    • 1 English cucumber (12 oz.), rinsed and diced (1/8 in.)
    • 2 cloves garlic, peeled
    • 3 pounds firm-ripe tomatoes
    • 1 fresh green serrano chili, rinsed, stemmed, and seeded
    • 1 sweet onion (8 oz.), peeled and coarsely chopped
    • 1 teaspoon ground cumin
    • 2 teaspoons salt
    • ½ cup chopped fresh mint leaves
    • 1 cup chopped fresh cilantro
    • About 1 cup nonfat plain yogurt

1. In 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. In a food processor, whirl garlic and chili until minced. Add onion and pulse until minced. Scrape into a large bowl and stir in cucumber and salt. 2. Cut an X in the bottom of each tomato and immerse in boiling water until p...

View full recipe at My Recipes

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