Indian Cream of Tomato Soup

INGREDIENTS:
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves

METHOD:
- Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil.
- Lower the heat, cover and simmer gently for 15 minutes.
- Uncover, increase the heat and simmer more rapidly for another 15 minutes.
- Puree in a liquidiser then sieve.
- You should have about ¾ pt thick tomato juice.
- Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice.
- Stir together well and reheat gently without boiling.
- Serve garnished with freshly chopped coriander.