Indian-spiced Tomato Soup

Name: Indian-spiced Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon each yellow and black or brown mustard seeds; 2 teaspoons cumin seeds; 340 grams English cucumber , rinsed and diced (1/8 in.); 237 milliliters chopped fresh cilantro; 2 Tbsps grated fresh ginger; 118 milliliters chopped fresh mint leaves; 2 cloves garlic, peeled; 1 teaspoon ground cumin; 237 milliliters About nonfat plain yogurt; 1 teaspoon salad oil; 2 teaspoons salt; 1 fresh green serrano chili, rinsed, stemmed, and seeded; 227 grams sweet onion , peeled and coarsely chopped; 1 Tbsp tamarind concentrate; 1 kilograms firm-ripe tomatoes

Indian-spiced Tomato Soup might be just the soup you are searching for. This recipe serves 6. One serving contains 104 calories, 6g of protein, and 1g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have brown mustard seeds, cumin seeds, serrano chili, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Garlic

Chili Pepper

Water

Equipment you will use

Food Processor

Frying Pan

Add onion and pulse until minced.

Ingredients you will need

Onion

Scrape into a large bowl and stir in cucumber and salt.

Ingredients you will need

Cucumber

Salt

Equipment you will use

Bowl

Cut an X in the bottom of each tomato and immerse in boiling water until peel begins curling back, about 30 seconds. Rinse under cold running water until cool. Set a strainer over bowl with onion mixture. Working over strainer, pull peels off tomatoes and cut out and discard cores. Gently squeeze juice and seeds out of tomatoes. Press seeds to extract juice; discard seeds. On a cutting board with a juice well, mince tomatoes; pour any juice that collects into strainer.

Ingredients you will need

Tomato

Extract

Juice

Ground Meat

Onion

Seeds

Water

Equipment you will use

Cutting Board

Sieve

Bowl

Add minced tomatoes to bowl with onion mixture.

Ingredients you will need

Tomato

Onion

Equipment you will use

Bowl

In a small bowl, mix tamarind concentrate with 1/4 cup warm water. Stir into tomato mixture, along with cilantro, mint, and ginger. In a 6- to 8-inch nonstick frying pan over medium heat, stir ground cumin until fragrant, 2 minutes; add to soup. Cover and chill until cold, at least 1 hour, or up to 1 day.

Ingredients you will need

Tamarind Paste

Ground Cumin

Cilantro

Ginger

Tomato

Water

Mint

Soup

Equipment you will use

Frying Pan

Bowl

Ladle soup into bowls; top each serving with about 1/4 cup yogurt. In a 1- to 2-quart nonstick pan that has a tight-fitting lid, combine oil, cumin seeds, mustard seeds, and nigella seeds. Set over high heat and stir until spices begin to pop, 30 seconds to 1 minute. Cover and shake vigorously until popping begins to subside, 1 to 2 minutes. Spoon hot seeds equally over soup.

Ingredients you will need

Mustard Seeds