Souperhit Tip for Tomato Soup

Story: La Porte des Indes is the Maggi hot-n-sweet tomato chilli sauce of Indian resturants - It's different! My cousin - Madhi (Madhuvanti Achawal) - more than insisted that we eat there and I am so glad we took that recommendation to heart. The decor is drop-dead-gorgeous, the service is unpretentious yet professional and the menu has a really good variety of items - including lots of coastal fish curries, sampler of Parsee food etc. It is pricey and fancy- but a it is a real treat.

I was so impressed by the food that I wanted to buy their cookbook.. but we had already splurged so much on the dinner and on the UK trip.. I din't buy the book. So how did I get the cookbook and today's soup recipe?

real simple - after dinner I called Madhi and told her how awesome the meal was.. and how tempting it was to buy the book... :D and sure enough - on Madhi's next trip to the US - I got the cookbook as a gift!

Really - I don't do this on purpose - but way back when.. I had called my brother right after seeing an iPod for the first time.. and I did get an iPod from him for my birthday :-)

hmmm.. while I think about other things I could get from my wonderful family.. why don't I share this souperhit tip that makes the usual tomato soup - souperbly different!

Source: La porte des indes cookbook by Mehernosh and Sherin Mody

Tip: Add roasted red pepper and roasted garlic cloves to your usual recipe of tomato soup for red color and flavor. Roasted garlic adds a nice kick to the soup. As far as proportion is concerned - I used one red pepper and slices of three garlic cloves for two medium size tomatoes.