Heat ghee or butter in a pressure cooker.Add chopped onion and sauté. Then add potato and toss.Add chopped tomato and toss few minutes.Then add ginger garlic paste,1 bay leaf,salt and sugar to taste.Add 2 cups water and pressure cook 2-3 whistles.
Open pressure and strain the pulp in a strainer. Mash the pulp with a masher or cool and blend in a mixer.Strain this mashed pulp completely and discard seeds and residue.Pour the liquid in a wok and boil.A pinch of orange red food colour may be added for a nice colour.Sprinkle sliced capsicum and give it a boil.Make a slurry of cornflour.Gradually add the liquid stirring continuously to the boiling soup to get a thick consistency.Add black pepper powder and garam masala and stir.
Garnish with grated cheese cube.Slice 2 breads then cut into squares.Roast or fry these croutons to a crispy golden colour.Serve a bowl of piping hot tangy sweet and sour tomato capsicum soup with croutons on a cold winter morning, or as an appetiser before dinner or at parties.
