For a starter soup, Cindy Clarke thinks it's better to keep it simple and pure.
With this thought in mind, Cindy chose tomatoes and potatoes.
Cindy picked some seasonings from the food storage room and brought out a food processor.
She immediately ground the tomatoes into tomato juice with the food processor.
Then she started simmering the tomato juice in a pot.
She added salt and sugar for seasoning.
After steaming the potato slices in the pot, she used the food processor to mash them into mashed potatoes.
However, the mashed potatoes were still not smooth enough.
Cindy added milk to the mashed potatoes.
The mashed potatoes became thinner and lighter in color.
Cindy added some salt, freshly ground black pepper, and chopped parsley to the mixture.
She continued this process until the mashed potatoes took on the velvety smoothness of light cream.
She then piped the mashed potatoes into a pastry bag.
Cindy did not add water to the tomato soup she was simmering.
