Concept
| Item | Description |
|---|---|
| Base | Tomato Soup Base |
| Side | None |
| Palate | Mild spicy & tangy |
| Age | Above 15 |
| Not For | TBD |
| Allergens | TBD |
| Expiry | TBD |
Ingredients
| Ingredient | Quantity |
|---|---|
| For Tomato Soup Base: | |
| Tomato | 2.5 kg |
| Water | 1 ltr |
| Beetroot | 10 gm |
| Carrot | 20 gm |
| Whole Ginger | 10 gm |
| Tejpatta (Bay Leaf) | 1 leaf |
| Laung (Cloves) | 4 pieces |
| Whole Garlic | 10 gm |
| Butter | 10 ml |
| For Tomato Basil Soup (One Portion): | |
| Tomato Soup Base | 350 ml |
| Salt | 1 gm |
| Black Pepper | 1 gm |
| Sugar | 1 gm |
| Chopped Basil Leaves | 2-3 leaves |
| Brown Garlic | 1 gm |
| Garlic Bread Slice | 1 slice |
| Pesto | 3 gm (to spread) |
Recipe
| Steps |
|---|
| For Tomato Soup Base: |
| 1. In a pressure cooker, boil tomatoes with whole garlic, laung, tejpatta, and whole ginger for 2 whistles. |
| 2. Sieve boiled tomatoes and save the boiled water, then blend in a mixture for fine puree. |
| 3. In a steel pot, cook the leftover boiled water and boiled tomato puree for one boil. |
| For Tomato Basil Soup (One Portion): |
| 1. In a pan, take the tomato soup base and cook for one minute. |
| 2. Add salt, black pepper, and sugar; cook for 3-4 minutes until desired consistency. |
| 3. Garnish with brown garlic and chopped basil leaves. |
| 4. Serve with pesto spread garlic bread. |
Equipment Required
| Equipment |
|---|
| Pressure Cooker |
| Frying Pan |
Additional Sections
| Section | Description |
|---|---|
| Nutrition Value | TBD |
| Internal Trial | TBD |
| Customer Experience | TBD |
| Unique Selling Point | TBD |
| COO Conclusion Phase-1 | TBD |
| Production Cost | TBD |
| Packaging Method | TBD |
| Availability Aspects of Ripple | TBD |
| Scalability Aspect | TBD |
| Final Images from PMF | TBD |
| COO Final Conclusion | TBD |