Garlic Tomato Soup Recipe

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PERVEEN khan from Quatta
  1. 6 medium sized Tomatoes
  2. 2 cloves Garlic
  3. 10 gm Gelatin powder
  4. 2 Bay leaves
  5. ½ tsp crushed Pepper Corn
  6. ½ tsp Mixed herbs
  7. Salt to taste
  8. 4 tblsp Port wine (optional)
  9. 2 tsp skimmed Milk Yogurt
  10. 2 tsp Lemon juice
  11. 4 sprigs fresh Mint
  • Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
  • Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
  • Remove from the heat, cover and leave to infuse for twenty minutes.
  • Remove the bay leaves, puree the mixture and pass through a sieve.
  • Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
  • Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
  • Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
  • Serve chilled in the same pot garnished with sprigs of fresh mint.
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