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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Delicious, tomatoey soup :P No campbells for me! Ingredients:
3 medium tomatoes, roughly chopped |
2 garlic cloves, peeled |
1 teaspoon olive oil |
1 teaspoon cornflour |
3 leaves basil, torn |
salt, to taste |
1 pinch sugar |
1 pinch cumin powder |
black pepper, freshly ground |
Directions:
1. Place the tomatoes and garlic in a blender and make a fine puree.
2. Heat the olive oil in a saucepan, throw in the cumin powder and the puree. Bring to a boil. Add the seasonings.
3. Dissolve the cornflour in 1/2 cup water. Add to the pan and simmer for 2-3 minutes.
4. Take it off the heat. Serve into a bowl and garnish with freshly torn basil leaves.
5. Keep a crusty bread on the side for dipping inches.
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