Indian Tomato Soup
The South Beach Diet by Arthur Agatston, M.D.
Ingredients:
½ pound red vine-ripened tomatoes or 1 (16 ounce) can crushed tomatoes, undrained
2 T extra virgin olive oil
1 medium onion, finely chopped
1 green chili pepper, seeded and finely chopped (wear plastic gloves when handling)
3 cloves garlic, crushed
1 T tomato paste
4 cups vegetable broth
½ tsp curry powder
Chopped fresh cilantro, for garnish
Instructions:
If using fresh tomatoes, bring a large pot of water deep enough to submerge the tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 30 seconds each. Remove the tomatoes. When cool enough to handle, peel away the loosened skin. If the skin fails to peel away easily, return the tomatoes to the boiling water for an additional 10 seconds. Remove the cores from the tomatoes and coarsely chop the flesh.
Heat the oil in a large saucepan over medium heat. Add the onion, chile pepper, and garlic and cook for 4 minutes, or until soft. Stir in the fresh or canned tomatoes and cook, stirring often, for 5 minutes.
In a small bowl, blend the tomato paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
To serve, divide the soup among 4 serving bowls. Sprinkle the cilantro on top for garnish.