Ingredients:

• 3 – tomatoes, firm and ripe
• 1 – cucumber, finely chopped
• 1 – Spring onion with greens, finely chopped
• 1 – onion, finely chopped
• 1 stalk – celery, finely chopped
• 1 – small carrot, finely chopped
• 1 stalk – Lemon grass, finely chopped
• 1 sprig – Mint leaves, finely chopped
• 1 – small green chilli, finely chopped
• 1 tbsp – cornflour
• 3 cups – water
• 1 – tiny flake garlic, crushed fine
• 2-3 pinches – Cinnamon Clove powder
• 1 tsp – Sugar
• Salt to taste
• Pepper to taste

Method:

1. Steam or microwave tomatoes till soft. Peel off skin on cooling. Blend to a smooth puree.
2. Blend cornflour in 1/2 cup water.
3. Boil remaining water, add cornflour paste. Cook till transparent.
4. Cool, stirring frequently so that a film does not form in the surface.
5. Add puree, blend well.
6. Add all other ingredients, mix well, refrigerate.
7. Chill very well before serving.
8. Serve with cheese fingers, nachos, or even croutons.

Recipe courtesy of Saroj Kering