Get off to a cool but spicy start with this chilled Indian tomato soup from Sanjay Dwivedi at Zaika for Taste of London
1. To make the soup, pour the lemon oil into a large soup pan. Add the onion seeds, fennel seeds and lime leaves. Cook until the aroma is released. Add the chopped ginger and chilli peppers and sauté for a minute or so, then add the red onion.
2. Add the salt and tomatoes and cook gently for 15 minutes. Add tomato purée, hing and lemongrass, cook for a minute, then add 1 litre of water. Further cook for 10 minutes. Transfer the cooled soup to a liquidiser, then strain through a sieve. Add the sugar (sugar helps in removing acidity from the tomatoes). Chill over ice.
3. To make the crab chutney, mix all the ingredients together and check the seasoning. Refrigerate until required. Serve with the soup.
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Recipe © courtesy of Sanjay Dwivedi at Zaika
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