2 largish tomatoes, cubed
1 large cucumber, peeled, seeded and cubed
2 small cloves of garlic
salt and pepper to taste
1/4 cup of good olive oil
Splash of white wine vinegar - you can use sherry vinehar as well if you that on hand instead
1/4 cup of water
Slice of white bread slightly toasted and torn into pieces
Few basil leaves to garnish
1 tsp mustard seeds
1 tsp cumin seeds
3-4 curry leaves
1 tbsp of olive oil
- Puree tomatoes, cucumber, garlic, bread, vinegar, salt, pepper in a food processor. Stream in olive oil while processing.
- Add a bit of water if the soup is too thick.
- In a smaller pan, heat some olive oil and add mustard and cumin seeds. Once the mustard seeds start sputtering, add curry leaves. Drain the mix into soup. Stir to mix.
- Garnish with basil leaves and serve at room temperature.