This is a North Indian dish, comes out very well especially if the tomatoes are fresh and a good way to extract flavor out of Cilantro stems after using the leaves. I would personally like to have it without straining to enjoy the chunky texture. - Minal —Minal
Making and tasting Minal’s Heirloom Tomato “Shorba” was a revelation. At first glance, the ingredients are familiar ones. However, the addition of a few unusual suspects make this soup extraordinary. The depth of flavors -- from the citrusy zing of the cilantro and subtle heat of the hot pepper (I used a Serrano), to the dark smoky notes of the cumin seed and savory nuttiness of the chickpea flour -- all tied together with sweet summer heirlooms. I made this and tasted as instructed, straining out the contents, and then had some more with some spoonfuls of chunky aromatic tomato added back in, as Minal suggests in her headnote. Both versions were delicious. Minal suggests serving this soup hot, but it is equally good at room temperature or, as one bold taster tried, chilled. - gingerroot —The Editors
See what other Food52ers are saying.