6 medium tomatoes (or 11 small ones)
1/2 cup water
1 tsp canola oil
1/8 tsp freshly ground black pepper
1/4 tsp cayenne powder
1/4 tsp ginger powder
1/2 tsp cumin powder
1/4 tsp salt
1 bay leaf
1 tsp cumin seeds
Put the tomatoes in a saucepan with the water. Bring to a boil, reduce heat, cover, and simmer until the tomatoes are well cooked, about 10 minutes. Remove the pan from the heat. When the tomatoes are cool enough to touch, remove the skins.
Puree the tomatoes and any liquid in a blender. Strain, to remove seeds.
In a saucepan, combine the tomato puree, pepper, cayenne powder, cumin powder, ginger powder, and salt. Bring to a boil and simmer, uncovered, for 10 minutes. Taste. If the soup seems watery, simmer longer to concentrate the flavors.
Heat the oil in a small saute pan over medium heat. When the oil is very hot, add the cumin seeds and bay leaf. Stirring constantly, cook until the cumin seeds are dark brown but not black (less than one minute). Immediately add the spices to the soup and serve.
Page last updated: 10/10/10