Spicy Tomato Sipper

I have seen different versions of this recipe, all varying slightly with ingredients, intensity of spice and the complexity of process. This is a simpler version of something my husband puts together, Rassam, on cool Fall and Winter nights.

This broth-like spicy tomato sipper helps digestion and is just what you need to warm you up.

Recipe: Spicy Tomato Sipper Makes: 6 servings; approx. 40 cal. ea.

Diet: Vegetarian, Vegan-adaptable, Gluten-free

Prep Time: 20 minutes Cook Time: 10 minutes


1 tsp ghee 1 tsp cumin seeds 1 tsp black peppercorns 1 bay leaf 1 tsp ginger paste 1 tsp garlic paste 1 sliced jalapeño or 1 tsp cayenne pepper powder 1 cup vegetable stock Salt to taste 1 tsp sugar

2 lbs vine-ripened tomatoes (do not use canned)


In a large stockpot, blanch the tomatoes until their skin starts peeling away. Allow this to cool. Skin the tomatoes, decant the water, puree, and set aside.


Heat the ghee in a stockpot. Add the cumin seeds and peppercorns. Allow these to sizzle and release their flavors. Follow with a bay leaf, ginger paste, garlic paste and sliced jalapeño or cayenne pepper powder, and stir well. Keep the heat on low and slowly add the tomato puree to this while stirring, if the puree is at room temperature, it will bubble and may sputter at the edges as it is being poured. Stir well and allow this to cook for 1-2 minutes. Thin out the puree with vegetable stock and season with salt. A dash of sugar will adjust the tartness of this sipper. Serve hot.


Nandita Godbole

Once a botanist & landscape architect.

Now a personal chef & author, an artist, graphic designer, blogger & poet. 


Loves freshly brewed chai, the crisp salty ocean breeze, watching monsoon rains & walking barefoot through cold mountain streams. 


Believes in the strength, positivity of the human spirit. Is spiritual but not a fanatic. 


Mom of one. Two, if she counts her husband.

Nandita is a proud member of the Asian American Journalists Association & Association of Food Journalists.

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