Indian Cream of Tomato Soup (4)

700g ripe tomatoes, chopped	4 fl oz single cream
1 tbsps lemon grass, chopped	1 pint milk
A few fresh curry leaves	1 tsp ground roasted cumin seeds
1” ginger peeled and chopped	good pinch cayenne pepper
1 tsp salt	2 tsps lime juice
4 fl oz water	2 tbsps chopped fresh coriander

Put the tomatoes, lemon grass, curry leaves, ginger, salt & water into a saucepan and bring to the boil.
Lower the heat, cover and simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for a further 15 minutes.
Puree in a liquidiser and then sieve.
Add the cream, milk, cumin, cayenne and the lime juice.
Stir and reheat gently but don’t allow to boil.
Sprinkle over the freshly chopped coriander to serve.

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