Middle Eastern Tomato Soup Recipes

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MIDDLE EASTERN TOMATO SOUP



Middle Eastern Tomato Soup image

Another addition to the great summer garden - tomato cookbook. When made with whole fat yogurt & well chilled before serving (to allow the flavors to meld) this promises to be a refreshing but very satisfying alternative to the reliable jug-o-gazpacho that resides in the fridge. Cheap too if you have tomatoes & basil in your garden. I think I will experiment with types of tomatoes & lightly sauteing my curry powder in the olive oil as well as with several different curry blends. I may also use tomato water (the clear juice tomatoes release when cut & salted) & add diced tomato along with freshly chopped basil &/or mint for garnish. Served with either fresh naan or pita & accompanied by a fattoush sald - this would be a great summer meal - made ahead & no (well, very little) heating up of the kitchen! Received in email from gourmet-recipes-from-around-the-world, thank you AJ!Note - the prep time DOES NOT include chilling time (for the soup).

Provided by Busters friend

Categories     Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 cups tomato juice
1 cup yogurt
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons curry powder
salt, to taste
fresh ground pepper, to taste

Steps:

  • Combine all ingredients in a bowl and stir with a whisk until thoroughly combined and smooth.
  • Serve chilled, garnished with chopped mint or basil. (I plan to chill at least 2 hours - maybe overnight).

Nutrition Facts : Calories 145.4, Fat 9, SaturatedFat 2.3, Cholesterol 8, Sodium 682.6, Carbohydrate 15.1, Fiber 1.4, Sugar 11.9, Protein 4.2

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