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Serves Four

Ingredients

• 4 hard, ripe tomatoes, or peeled tomatoes out of a can
• 1 big onion
• 1 clove of garlic
• 1/2 cup of rice
• 2 tbspns cornflour
• 1 Knorr Basil cube
• Herbs and spices according to personal taste
• Half a tspn of sugar
• Olive oil
• Water

Method

• Boil water in a kettle. In the meantime cut a small cross at the top of each tomato, where the stem was. Ideally, the tomatoes should be taken straight out of the fridge, so they're cold. Put tomatoes in a bowl and, as soon as the water boils, pour it over the tomatoes, making sure that the crosses are dipped in the water and that the water cover the tomatoes as much as possible.
• Dice the onion into big cubes, and chop the garlic. Heat up a
  bit of olive oil in a pot, and fry the onion and garlic with the spice cube.
• Back to the tomatoes - by now their peel must have split, so just wash them a bit so they cool off, remove all the skin and then dice them. Add to the pot.
• Put in as much of the tomato juices as possible. Leave to release juices, and then cover with water (I usually use the water from the bowl with the tomatoes). If you want a thick soup try to add as little water as possible.
• Add the cornflour, after mixing it with cold water until there are no lumps. Put in the sugar, to contradict the sourness of the tomatoes.
• Add the rice to the pot - this can thicken the soup, so add water if it becomes too stodgy. Keep cooking until the rice is done

Served hot this is suitable as a meal. It is very filling and also
effective for relieving colds.

The Recipe Archive

Elly

11.04.02 Front Page

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