Tomato Egg Milk Soup

1.In a blender, combine the tomatoes and milk. Blend until smooth.

2.Transfer the tomato-milk mixture to a saucepan and heat over medium heat.

3.In a separate bowl, whisk the eggs until well beaten.

4.Slowly pour the beaten eggs into the simmering tomato-milk mixture, stirring constantly.

5.Continue to cook for another 2-3 minutes until the soup thickens slightly.

6.Season with salt to taste and serve hot.