Chilled Tomato and Yogurt Soup With Matane Shrimp, Basil, Mint |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Fast and easy, full of flavor. A summer soup with flavors from the garden and the tiny sweet cold water shrimp of the st. lawrence. This recipe is thanks to Les Fougeres restaurant in chelsea quebec. Ingredients:
26 ounces fresh tomatoes, skinned and seeded (or tinned) |
2 english cucumbers |
3 cups plain yogurt |
1 teaspoon curry powder |
1/4 cup extra virgin olive oil |
1 cup fresh basil leaf, lightly packed |
1 cup fresh mint leaves, lightly packed |
1/2 cup fresh coriander leaves, lightly packed |
salt and pepper |
1 cup cooked matane shrimp (or tiny) |
yogurt (to garnish) |
Directions:
1. Place tomatoes and cucumbers in food processor and puree until smooth.
2. Add yogurt, olive oil, curry powder and fresh herbs. Continue to process until smooth. Season to taste then chill until very cold.
3. Serve cold garnished with a little yogurt and some matane shrimps.
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