Hot Rough Tomato Soup
appetizers, indian, soups, vegetarian
3 large ripe tomatoes
2 tablespoon ghee
1 large onion, coarsely chopped
1 small potato, cubed
3/4 cup tomato paste
7 1/2 cup vegetable stock
1 pinch thyme
2 small dried red chilies, chopped
6 whole cloves
12 peppercorns
3 bay leaves
1 salt
Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes.
Adapted from Ismail Merchant's "Indian Cuisine"
Yield: 6 servings