Cold Tomato Soup


  1. Tomatoes – 1 ½ kg, ripe and red
  2. Cucumber – 1 small
  3. Red Pepper – 1
  4. Onion – 1, medium
  5. Garlic – 5 cloves
  6. Salt – to taste
  7. Black Pepper – to taste, freshly ground
  8. Olive Oil – 2Tablespoons
  9. Vinegar – 1 ½ Tablespoons or to taste
  10. Cold Water – 400ml


Put the tomatoes, cucumber, de-seeded red pepper, onion, garlic and water in a blender and puree. Strain the thick soup. Mix the oil, vinegar, salt and pepper. Adjust seasoning. Adjust consistency of the soup by adding more water, if required. The amount of water required will depend on the quality of the tomatoes. Chill before serving.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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