Ingredients
12-15 tomatoes ripe & juicy
1 tsp. worcestershire sauce
1 tsp. tomato sauce
3/4 tsp. red chilli sauce
1 tbsp. powdered sugar
2 slices bread buttered on both sides
1/2 cup onion finely chopped
1/2 cup tomato finely chopped
1/2 cup cucumber finely chopped
1 tbsp. capsicum finely chopped
2 flakes garlic finely grated
1/4 cup fresh cream
salt to taste

Method
Place tomatoes in plenty of boiling hot water. Cover with lid and keep aside for 10
minutes.
Chop bread slices into tiny croutons. Either stirfry or bake in hot oven till golden and
crisp.
Toss when half done if necessary. Keep aside. Remove tomatoes from water, peel skins
off carefully.
Blend in a mixie till fine. Add all other ingredients to the puree. Except croutons and
cream.
Mix well and refrigerate till well chilled. Stir in croutons and cream just before serving. Or
pour individual bowls, add a swirl or cream.
Drop in a few croutons. Serve very cold, with salt and pepper.