Vegetarian Recipes - Tomato and Yogurt Soup Recipe

  
 

Tomato and Yogurt Soup Recipe

 

Ingredients

 

Serves 4

  • 3 lb/1.5 kg firm-ripe tomatoes

  • salt and freshly ground black pepper to taste

  • 1 tsp dried oregano

  • 1/2 cup/125 ml plain yogurt + 2 tbsp to garnish

  • 4 leaves fresh basil, torn

Method:

  1. 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.

  2. Place the tomato in a medium saucepan over medium heat. Bring to a boil and season with salt and pepper. Add the oregano.

  3. Stir in the yogurt until well blended, reserving 1 tablespoon to garnish.

  4. 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.

  5. Serve with freshly baked bread or warm toast.