Tomato soup with Basil

Soup tomato

Cooking tomato soup:

Tomatoes - 5 ripe, juicy

Bell pepper - 2 thick-walled, yellow or red, but not green (the color of the soup was nice)

Apple - 1 large, green, sour-sweet, juicy

Sugar - 2 tbsp.

Salt - a teaspoon

Water - 1 Cup

The oil - melted or olive – 2 tablespoons

spices:

mustard seeds - black or yellow 1 teaspoon or

cumin - 1 tsp

asafoetida - a quarter teaspoon (you can substitute with coriander)

black pepper, freshly ground - 1 teaspoon

Bay leaf - 1 big

dry Basil - 1 tablespoon

Dip the tomatoes for a minute in boiling water to burst the skin. Carefully, without burning, with a spoon take them out. Let cool about 10 minutes. Then remove the skin and cut them into any pieces. And you can RUB on a grater, then cut is not necessary, and the skin will remain in the hand.

The Bulgarian pepper is also on a fine grater and Apple too.

Heat the oil, fry in it the mustard seeds until they stop popping.

If you have cumin, sauté until lightly brown.

Add asafoetida.

Immediately add the tomatoes, grated pepper, Apple, water, salt, sugar. Boil for 5 minutes, or as needed, to seethe tomatoes in puree.

Left to put Bay leaf, black pepper and dry Basil.

Garnish with a sprig of fresh Basil

Tomato soup with Basil is ready.

Source: darblaga.ru