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Cold Summer Tomato, Basil and Yogurt Soup ©

March 28, 2012

This is a wonderful cold summer soup, excellent when made with home grown lovely ripe summer tomatoes!

Easy Summer Soup!

 

 

 

4 Persons

 

 

Ingredients

 

2 kilos Ripe Summer tomatoes

200 g carton of ‘Total Fage’ Greek thick yogurt

1-2 tbs finely chopped Basil,

2 tsp salt or more

 

Method

1. Wash tomatoes well. Use only very ripe ones.

2. Score  tomatoes with a small “X” at top end, (not stalk end) and dip tomatoes into boiling water for 20 seconds. Remove dip into cold water to stop cooking process and peel.

3. Cut up roughly and place in blender, together with yogurt and salt. Blend briefly , so that soup is chunky.

4. Place in soup terrine and chill for at least two hours covered with cling film.

5. Serve same day, if you leave longer, tomatoes go bitter, like left Orange juice.

6. Taste for salt just before serving and mix in fresh, finely chopped basil at the last minute.

Add ice cubes, opt.

 

N.B. Excellent for the time of year when one has a glut of tomatoes from the vegetable garden and it is very hot!

 

 

 

Cut a small cross incision into the top of your tomatoes. Plunge tomatoes into boiling water for 20 seconds.

Remove and dip into cold water.Using a sharp knife peel skin off.

Cut tomatoes into quarters and place in blender. If you don’t want any seed, either de-seed them, or pass

through sieve. This gives a completely smooth finish. I prefer it a little chunky, but this is up to you.

Final result. Chill in refrigerator and serve with an ice cube in each serving bowl.

 

 

 

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One Comment leave one →
  1. August 5, 2012 10:53 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    I have posted this before, but it is a wonderful soup and what I have prepared for our dinner tonight with the wonderful ripe tomatoes from our kitchen garden……

    Like

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