½-kilo tomatoes pepper powder
1 1/2-cup milk 1 tsp. corn flour
1 tsp. Butter 100 grams cream
Fried bread pieces
Cut tomatoes, and. Add 7 cups of water. Pressure cook for 2 whistle and then for 5 minutes cook on a low heat. Cool and strain through a fine shift.
Melt butter in a frying pan. Add soup to it. Dissolve corn flour in milk and add to the soup. Boil for 10 minutes. Remove from the gas and add pepper and salt.
When serving, add fried bread pieces. Churn the cream and add one tsp. of cream in each bowl.
Note: soup can be served without cream.