Indian Tomato Soup Recipe Needed?

Does anyone have a good recipe? Please post if you do.Indian Tomato Soup Recipe Needed?
4 large ripe tomatoes


1/2 cup water


2 cloves garlic


2 tablespoons ghee (clarified butter)


1 teaspoon mustard seed


6 leaves fresh curry


1 cup water


2 teaspoons white sugar


1 teaspoon paprika


salt to taste


2 tablespoons chopped fresh cilantro








DIRECTIONS


Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.


Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.


Indian Tomato Soup Recipe Needed?
This is one of my favorite Indian Recipe sites: http://www.indianfoodforever.com/soups/t鈥?/a>





Tomato Soup





1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped


2 tbsp of Olive Oil


1 Onion chopped


1 Clove of garlic crushed


1 Small red pepper chopped (optional)


4 Cups of chicken or vegetable stock


2 oz of tomato paste


1/4 cup of Basil





Preparation:


Heat the oil in a heavy pan, cook the onion, garlic and red pepper till soft. Add the tomato and cook another 10 minutes. Add the tomato paste, salt and pepper to taste. Cover and let simmer for 15 minutes.


Allow to cool slightly and put the mixture in a blender until it is smooth. Return to the pan and heat gradually. Add the fresh basil to the tomato soup, cook 2 minutes and serve.



Spicy Tomato Soup --





';After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.';

















INGREDIENTS


2 tablespoons olive oil


1 onion, chopped


2 bay leaves


1 tablespoon all-purpose flour


1 tablespoon ginger-garlic paste


1 teaspoon garam masala


1/2 teaspoon ground turmeric


1 tablespoon Indian chili powder


1/2 cup water, or as needed


1 (28 ounce) can tomato puree


1 tablespoon white sugar


salt to taste


1/3 cup heavy cream or half-and-half (optional)








DIRECTIONS


Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.


Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.


Remove bay leaves and serve with cream if desired.








Cook's Note


Substitute 1 teaspoon of cayenne pepper for 1 tablespoon of Indian chili powder.