Indian-spiced Tomato Soup Recipe – Sunset Magazine

Ingredients

• 2 cloves garlic, peeled
• 1 fresh green serrano chili, rinsed, stemmed, and seeded
• 1 sweet onion (8 oz.), peeled and coarsely chopped
• 1 English cucumber (12 oz.), rinsed and diced (1/8 in.)
• 2 teaspoons salt
• 3 pounds firm-ripe tomatoes
• 1 tablespoon tamarind concentrate
• 1 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground cumin
• About 1 cup nonfat plain yogurt
• 1 teaspoon salad oil
• 2 teaspoons cumin seeds
• 1 teaspoon each yellow and black or brown mustard seeds
• 1 teaspoon nigella seeds (optional)