Chilled Fresh Tomato Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful soup for summer months. This recipe is from the Weekend magazine dated August 11th'06. Enjoy! Ingredients:
2 lbs beef steak tomatoes or 2 lbs plum tomatoes, cored and quartered |
1 1/2 cups canned tomato juice |
1 tablespoon finely grated and peeled fresh ginger |
1 teaspoon ground coriander |
1 teaspoon sugar |
2 tablespoons extra virgin olive oil |
4 tablespoons fresh lime juice |
coarse salt |
fresh ground black pepper, to taste |
1/2 cup low-fat plain yogurt |
Directions:
1. Blend tomatoes, tomato juice, ginger, corriander, sugar, oil and 3 tbsps. lime juice in a blender.
2. Puree on full speed until liquified.
3. Pour into a large bowl and season generously with salt and pepper.
4. Refrigerate until cold(takes 1 hour).
5. Check taste prior to serving.
6. You may add cold water to thin it a bit.
7. In a bowl, whisk together yoghurt and the remaining 1 tablespoons lime juice until smooth.
8. Add salt and pepper to season.
9. Ladle soup into individual serving bowls.
10. Add a dollop of yoghurt, if desired.
11. Serve with toasted flatbread if you prefer.
12. Enjoy!
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