Egg and Tomato Soup

Blanch fresh tomatoes, remove the skin, and blend to a fine puree.

Take a medium size skillet, turn the flame on, heat oil, fry chopped onion, add ginger & garlic paste, sauté for couple of minutes.

Pour the blended tomato puree into the pot, add chicken stock chicken powder, pepper and salt.

Let it boil for 15 minutes, add dissolved corn flour into the soup.

Now add eggs whites and stir gently.