Tomato soup

Serves 4

Nothing is simpler than this recipe. The secret of this soup lies in the freshness of the tomatoes, so it is ideal to do it in the early fall. Choose tomatoes that have not been refrigerated and are very ripe.

Ingredients:


10 fresh tomatoes

4 tbsp of ghee

3 bay leaves

Salt




Procedure:

Cut the tomatoes in half and place in a pot on medium heat for 4 to 5 minutes or until the tomato had become liquid. Add ghee and and salt.Blend until creamy, strain all seeds. Cook for another 4 minutes with the bay leaves. Serve hot or cold.