2 tbsp olive oil, tsp chopped garlic, 2 tbsp onion chopped, 1 kg tomato seeds removed and chopped, 600 ml. Vegetable stock, salt and pepper powder to taste, 1 bay leaf, 1/4 tsp sugar (optional), a few drops Tabasco, 2 tsp chopped parsley
For how many people: 4
1. Heat oil in a saucepan. Add onion and garlic and make it golden. Add tomatoes and cook till they melt. Now add vegetable stock, salt, pepper, and bay leaves and bring to a boil. Cook on low flame for 15-20 minutes.
2. Remove from the flame and remove the bay leaves. allow cooling. Then put it in the food processor and make a fine puree. Filter and keep aside. Mix salt and pepper properly and keep in the fridge to cool down.
3. When it cools down, stir and mix the sugar and Tabasco sauce. Garnish with parsley and serve cold.