Ginger and tomato clear soup with sun dried chillies.

Ingredients:

Tomato - 3 medium size
Ginger : About an inch peeled and crushed.
Garlic pods: 3 to 4 sliced
Dry Oregano: 1/2 tsp
Dry Basil : 1/2 tsp
Rosemary: 1/4 tsp
Thyme: 1/4 tsp
Salt as per taste
Chilli powder: 1 to 2 tsp
Desi cow ghee : 1 tsp
Red chilly : 1

Method:

- Put Blanch tomatoes, ginger and half a cup of water in blender and blend until you get smooth puree and strain the mixture.

- Heat a pan and add desi cow ghee/clarified butter. Adding cow ghee instead of oil or plain butter takes the taste and aroma of tomato soup to new level.

- Add sliced garlic pods and red chilly and saute for 1 minute fry.

- Now add in tomato puree.



- Bring it to roaring boil.

- Now remove red chilly. Crush dry spices between your palm and add it into your soup. Also add salt and red chilly powder.

- Put the flame on medium heat and let dry spices infuse into tomato soup. Remember, we are not adding any thickening agent. So let tomato soup boil on low to medium flame atleast for 15 to 20 mins to get natural thick consistency.

- For serving,  I got this sun dried chillies. Its a has crunchy texture and salty flavor. It is usually made by soaking green chillies or red chillies in buttermilk and salt for couple of days and then sun dried for 2 days or until entire moisture is evaporated.

- I fried these sun dried chillies as a side crunch for my soup.

- I found it more authentic to replace a rusk/toast with sun dried chillies as it gives more flavor to our soup.

Hope you try this recipe and experience the flavor of authentic twist of indo italian dish.