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Vegetarian
Recipes - Tomato and Yogurt Soup Recipe
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Tomato and Yogurt Soup
Recipe
Ingredients
Serves 4
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3 lb/1.5 kg firm-ripe tomatoes
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salt and freshly ground black pepper to taste
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1 tsp dried oregano
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1/2 cup/125 ml plain yogurt + 2 tbsp to garnish
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4 leaves fresh basil, torn
Method:
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Blanch the
tomatoes in a large pot of salted boiling water for
1 minute. Drain, run under cold water, and peel.
Chop coarsely with a knife and sieve to remove
seeds.
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Place the tomato
in a medium saucepan over medium heat. Bring to a
boil and season with salt and pepper. Add the
oregano.
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Stir in the
yogurt until well blended, reserving 1 tablespoon to
garnish.
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Bring to a boil
and cook over low heat for 10 minutes. Serve in
individual soup bowls, garnished with the basil and
dotted with the extra yogurt.
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Serve with
freshly baked bread or warm toast.
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