Tomato And Ridge Gourd Soup
|Olive oil||1 Tablespoon|
|Onions||2 Medium, minced|
|Garlic||3 Clove (15 gm), chopped|
|Dried oregano||1⁄4 Teaspoon|
|Coriander seeds||1⁄4 Teaspoon, crushed|
|Tomatoes||500 Gram, blanched, peeled and chopped (6 Large Pieces)|
|Ridge gourd||500 Gram, peeled, sliced (Toori)|
|Tomato puree||1 1⁄2 Tablespoon|
|Hot water||3 Cup (48 tbs)|
|Non synthetic vinegar||1 Teaspoon (Any)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Sugar free sweetener tablet||1 , powdered|
Heat oil in a large pan over moderate heat.
Add onions and saute for 2-5 minutes till honey-coloured.
Add garlic, oregano and coriander powder and stir for 1 minute to draw out flavours.
Stir in tomatoes and ridgegourd, cover pan and simmer over very low heat for 10 minutes.
Mix tomato puree with hot water and stir into pan.
Cover pan and cook for about 10 minutes.
Transfer soup to a blender and blend.
Pour in vinegar and blend once more.
Return soup to pan, heat through and stir in salt, pepper and sweetener.
Taste and adjust seasoning.
Ladle hot soup into soup bowls and serve immediately.