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06 December 2012,22:27 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To peel the tomatoes, plunge them in very hot water, leave for 30 seconds, and then take them out.
  • The skin should now peel off easily .If not, put the tomatoes back in the water for a little longer. Once they have been peeled, roughly chop the tomatoes.
  • In a medium heavy pan, heat the oil and fry the tomatoes, bay leaf and spring onions for at least few minutes until soft.
  • Gradually add the salt, garlic, pepper corns and coriander .Pour in the water Stir, and then simmer gently over a low heat for at least 10 -15 minutes.
  • Dissolve the corn flour in a little cold water to form a thick creamy paste.
  • Remove the soup from heat and leave to cool slightly for a few minutes. Press through a sieve, or puree in a blender or food processor.
  • Return the pureed soup to the pan, add the corn flour mixture and stir over a gentle heat until thickened.
  • Pour the soup into individual serving dishes and garnish with a swirl of cream, if using. Serve hot.


  • 750 grams tomatoes, peeled and chopped
  • 1 tablespoon Cooking oil
  • 1 bay leaf
  • 5 spring onions (scallions), chopped
  • 1 teaspoon salt
  • ½ teaspoon crushed garlic
  • 1 teaspoon crushed black peppercorns
  • 2 tablespoon chopped fresh coriander
  • 800 ml water
  • 1 tablespoon corn flour
  • 2 tablespoon single (Light) cream, to garnish

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