Ingredients:

• 750 g – ripe tomatoes, blanched, skinned and chopped
• 4 – large slices stale bread, crusts removed and crumbled
• 2 – large Cloves garlic, crushed
• 2 tbsp – red Vinegar
• 3-4 tbsp – salad oil
• 1 – small tin Tomato juice
• 1 – large onion, grated
• 1 – small cucumber, grated
• 2 tbsp – mayonnaise
• 1.5 tsp – salt
• 1/2 tsp – pepper powder
• 2 cups – iced water
• 100 g – Amul cheese, grated
• Garnish:
• 1 – small cucumber, peeled and cubed
• 2 – small onions, cut into thin rounds
• 2 – eggs, hard boiled shelled and sliced
• 1 cup – croutons
• 100 g – Amul cheese, grated.

Method:

1. Take a large bowl and put the crushed garlic in it. Stir in the vinegar and salad oil. Add the chopped tomatoes, the juice and mix thoroughly. Stir in the grated cucumber, onion and breadcrumbs.
2. Add the mayonnaise and season with salt and pepper. Put the mixture into a liquidiser or rub it thorough a fine sieve. The soup should be perfectly smooth.
3. Dilute with iced water till it is the consistency of thin cream. Stir in the grated cheese gently and chill in refrigerator.
4. Serve the garnishes in separate bowls along with chilled soup. Float a few ice cubes on the soup if desired.

Recipe courtesy of Sify Bawarchi