Tomato soup

Ingredients

• Tomatoes, chopped 3 cups (3/4 kg)
• Carrot, chopped ½ cup (50 g)
• Potato chopped ½ cup
• Salt 2 tsp or to taste
• Powdered black pepper ¼ tsp
• Water
• Sugar 1 tsp (5 g) or to taste
• Bread 2 slices
• Cream 2 tbsp (30 g)
• Oil for deep frying

Preparation

• Chop the tomatoes, removing the black stalk heads.

• Put the tomatoes, carrots and potatoes to boil, partially covered, with 1cup water and the salt.

• When it comes to a boil, lower the heat and simmer, till the vegetables are completely cooked through.

• Remove from fire and when cool enough to handle, pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid.

• Place over the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes.

• While the soup is simmering, cut the bread into cubes and fry in hot oil, till brown and crisp.

• Serve, garnished with the cream with croutons on the side.