Spicy Tomato Jalapeno Soup - cooking recipe

Ingredients

2 (28 ounce) cans whole tomatoes (drain only 1 can)
1 large onion, chopped
1 -2 tablespoon minced fresh garlic
1 jalapeno pepper (with seeds or without, leave the seeds for more heat)
2 teaspoons finely minced fresh ginger
1/4 cup olive oil
1/2 teaspoon cumin
2 1/2 cups chicken broth
1 -4 tablespoon sugar (to taste)
salt and pepper
whipping cream (unwhipped)

Preparation

Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
Add in cumin; cook stirring 1 minute.
Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
Force the liquid over a sieve to remove any seeds.
If needed heat the soup.
Ladle into bowls and drizzle with whipping cream.
Delicious!