CLEAR SOUP

Ingredients

2-3 juicy large carrots
1-3 pieces bottle gourd
1-2 leaves cabbage
1 tbsp. cream
1 small blob butter
Salt, pepper to taste
2-3 tbsp. cream whipped smooth
1 small sprig mint

Method

Grate 1 tbsp carrot finely, keep aside.
Finely chop cabbage, keep aside.
Pressure cook remaining carrots with bottle gourd till very soft.
Cool and blend in mixie. Strain.
Heat butter, add the pulp and bring to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl.
Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.

Gazpacho

Ingredients

4 tomatoes ripe and juicy
1 capsicum finely chopped
1 onion finely chopped
1 cucumber finely chopped
1 tomato finely chopped
1 tbsp. tomato sauce
1/2 tsp. red chilli garlic sauce
1/4 tsp. worcestershire sauce
1 tsp. sugar
salt to taste

Method

Dip tomatoes in boiling hot water, cover and keep for 10 minutes.

Drain tomatoes, peel carefully and chop coarsely.

Add sauces, sugar, salt, 3 cups water and blend till smooth.

Add all chopped veggies, chill for an hour before serving.

Serve chilled with warm garlic rolls or croutons.