Spicy Pepper Soup
Spicy Pepper Soup
2 tablespoons vegetable oil
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground mustard
2 whole dried chilies
1/2 teaspoon tumeric
2 cloves garlic, crushed
1 1/4 cups tomato juice
2 lemons, juice only
1/2 cup water
salt to taste
cilantro leaves, chopped, to garnish
In a large saucepan, heat the oil and fry the black
pepper, cumin, mustard, red chilies, tumeric and garlic,
until the chilies are nearly black and the garlic is golden brown.
Lower the heat and add the tomato juice, water and salt.
Bring to a boil and simmer the soup for about 10 minutes. Pour the soup into
bowls, garnish with the chopped cilantro and serve.
Makes 4 to 6 servings.
Chef Lloyd's Kitchen
