Turkish Spiced Tomato Soup - {Soguk Domates Corbasi} Recipe - Cooking Index
I love this cold soup; it's light, refreshing, tart -- and a gorgeous shade of shell pink. Also, really fast and easy to make. Serve it in small bowls to 4 to 6 people as a wonderful first course to any meal of grilled meats or vegetables, or of roast chicken. If you use no-fat yogurt, which is delicious, it has practically no calories.
Courses: Soup3 cups | 711ml | Tomato puree - preferably fresh |
Summer tomatoes, but canned are fine too | ||
1 tablespoon | 15ml | Olive oil |
2 tablespoons | 30ml | Lemon juice |
2 tablespoons | 30ml | White vinegar |
1/2 teaspoon | 2.5ml | Curry powder |
1 | Salt | |
1 cup | 237ml | Yogurt - beaten til creamy |
Minced parsley - for garnish |
Puree tomatoes in a blender until liquified, then add oil, lemon juice, vinegar, curry powder, and salt. Blend, then pour in yogurt and mix well. Chill for at least 2 hours.
When ready to serve, ladle into bowls and garnish with minced parsley.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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