Garlic Tomato Soup

Ingredients:

• 6 medium sized Tomatoes
• 2 cloves Garlic
• 10 gm Gelatin powder
• 2 Bay leaves
• 1½ tsp crushed Pepper Corn
• 1½ tsp Mixed herbs
• Salt to taste
• 2 tsp skimmed Milk Yogurt
• 2 tsp Lemon juice
• 4 sprigs fresh Mint

Method:

1. Finely chop the tomatoes. Peel garlic and crush. Soak the gelatin quarter cup cold water and store.
2. Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
3. Remove from the heat, cover and leave to infuse for twenty minutes.
4. Remove the bay leaves, puree the mixture and pass through a sieve.
5. Stir in the mixed herbs and salt. Whisk the skimmed milk yogurt and mix into the tomato mixture.
6. Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. Mix in the lemon juice and stir well.
7. Pour this into small ceramic pots for individual serving. Refrigerate for four hours to set.
8. Serve chilled in the same pot garnished with sprigs of fresh mint.