Ingredients
3 tomatoes firm and ripe
1 cucumber finely chopped
1 spring onion with greens finely chopped
1 onion finely chopped
1 stalk celery finely chopped
1 small carrot finely chopped
1 stalk lemon grass finely chopped
1 sprig mint leaves finely chopped
1 small green chilli finely chopped
1 tbsp. cornflour
3 cups water
1 tiny flake garlic, crushed fine
2-3 pinches cinnamon clove powder
1 tsp. sugar
Salt to taste
Pepper to taste
METHOD:
- Steam or microwave tomatoes till soft.
- Peel off skin on cooling.
- Blend to a smooth puree.
- Blend cornflour in 1/2 cup water.
- Boil remaining water, add cornflour paste, cook till transparent.
- Cool, stirring frequently so no 'skin' forms on top.
- Add puree, blend well.
- Add all other ingredients, mix well, refrigerate.
- Chill very well before serving.
- Serve with cheese fingers, nachos, or even croutons.
Making time: 30 minutes
Makes: 4-5 servings
Shelflife: 1 day refrigerated
