Tomatoe Rasam/ Simple Tomato Soup

A clear tomato soup or Indian rasam. They are quite similar. Rasam is a very thin tomato soup which is tempered with Indian spices and its a must in every south indian kitchen. It is eaten with while fluffy rice. There are many ways you can make rasam. Some with a bit of tamarind, some people add a bit of cooked yellow split pea daal to it. My girls love this very simple one which I make. I serve it with any kind of meal. Its very comforting especially on a rainy day. 

Here is what you will need: for 4 medium bowls 

• 5 big sized red tomatoes (about 750 gms)
• Salt to taste
• Black pepper to taste
• 1-2 tsp of sugar depending on the sourness of the tomatoes
• 1 Tbsp of Ghee (you can easily substitute the Ghee with butter or Oil)
• 1/2 tsp of mustard seeds, optional. 
• few leaves of fresh Coriander to Garnish. 

Method: 

1. Heat water in a large pot and when the water starts to boil, put the tomatoes in the pot and cover it up for about 4-5 minutes. Now check if the skin of the tomatoes has become loose. 
2. Now drain all the hot water from the pot and rinse the tomatoes with cold water, rinse again. 
3. Now you should be able to peel the tomatoes like boiled potatoes.
4. With the help of a hand mixer, puree the tomatoes into a fine soupy paste. 
5. Add salt, pepper and sugar to the soup. 
6. Heat Ghee in a small pan and when its hot, add the mustard seeds and let them temper. Add it on top of the soup. Garnish with fresh Coriander.
7. Serve it with garlic bread, pizza on a rainy evening. Today I served it with Kitchri. Enjoy a simple fuss free soup. 

PS: If you are using the Ghee and the mustard tempering bit then you can garnish it with fresh Coriander but if you like to serve it before a European meal then instead of Ghee use a tbsp of butter, avoid tempering and garnish it with fresh Basil leaves. Blanching the tomatoes bring this soup to another leave.