|White pepper||To Taste|
|Pepper||1 1⁄2 Teaspoon|
|Bread slice||2 , fried (For Serving)|
|Water||4 Cup (64 tbs)|
|Cochineal color||30 Gram|
|Corn flour||2 1⁄2 Teaspoon|
1 In a pan, add in the whole tomatoes, whole spices along with water.
2 Gently simmer for 45 minutes.
3 Rub through a wire sieve.
4 Return to the pan and cook.
5 In a small bowl, blend the cornflour with stock or water.
6 Stir into the soup and gently boil for about 8 minutes.
7 Add in sugar, salt and pepper.
8 Serve hot in individual soup bowls with croutons floating on each serving