Choose firm raw green tomatoes and ripe juicy red ones. Using more of the green tomatoes than the red, brings out the tangy sharp flavour of the green tomato, while the juice of the red tomatoes adds body to the soup. Slice the tomatoes and onion, and mince the ginger, garlic, basil leaves, mint, oregano and lemongrass stalks.

Heat a thick bottomed pot and add the olive oil. Add onions and sauté for 30 secs. Add ginger and garlic and sauté for 1 minute on low flame, stirring so that they do not catch at the surface of the pan.

Add lemongrass, turmeric and the curry powder and saute for 10 seconds or till the raw flavour of the curry powder dissipates. I've used Madras curry powder to bring some zest into the soup, but any curry powder should work as well.

Add the tomato and corn, saute for 5 minutes on low flame. Add the stock. Add ½ teaspoon of salt. Bring the soup to a boil and then simmer on low heat for about 20 minutes. Check that the corn has cooked through.

Take off from the stove and allow the soup to cool. Hot soup may splash when you run it in the processor. Liquidise/ Puree for 30 secs ( in batches, if required) in the food processor.

Place on stove again and heat for 5 minutes, stirring frequently to ensure the vegetables don't 'catch' the bottom of the pan. And salt and pepper to taste. Add minced basil and oregano. For each serving, garnish with mint leaves. and a streak of butter. For a vegan option, substitute butter with basil oil (recipe on this blog under 'Dressings, Dips and Sauces')