Cold tomato yogurt mint soup

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Cold tomato yogurt mint soup

   Uncategorized   June 13, 2017  Comments Off on Cold tomato yogurt mint soup

Tomatoes. Those lovely members of the nightshade family come in all shapes, sizes, and colors.

Tomatoes were originally grown as ornamental plants until somebody decided to taste one. Then all hell broke loose. Tomato sauce, Caprese salad, and pizza were invented.

In spring and summer, recipes for gazpacho, vichyssoise, and fruit based soups abound. Cold soups are a refreshing light dish on warm days. They can make a fancy presentation to kick up your outdoor parties.

This cold tomato yogurt soup is easy to make. If you can make a smoothie, you can do this. It is a perfect starter for a light meal or a refreshing palate cleanser between courses.

It can be served alone, or with olives, cheese, and bread. You could serve it with a grilled cheese sandwich.

Basil, mint, dill, or rosemary can be used. Scallions or diced shallots add crunch.

This soup requires some flavor adjustments depending on the ripeness, sweetness, blandness, or tartness of the tomatoes. Taste a few pieces of tomato before making. That will determine if you need to add sugar or more lemon juice. The same holds true for the lemons. Lemons can be tarter, sweeter, or even a little bitter. Taste the lemon juice too.

This recipe serves two as a starter or one as a meal.

Recipe:

3-4 Roma tomatoes

1-2 cloves of garlic depending on size

1/2 small onion diced. (About 1/2 cup)

Juice of one medium sized lemon

Grated zest of lemon

Kosher or sea salt

1/2-1 tsp. sugar

Coarse ground black pepper

1/2 cup Greek yogurt

1/3 cup fresh mint leaves

Fine diced shallot or sliced scallion tops

Hot sauce (Optional to taste)

Directions:

Rough chop tomatoes.

Place in blender with lemon juice,  onion, garlic, herbs, zest, two finger pinch of salt, some pepper, 1/2 tsp. sugar, hot sauce (if using) and puree.

Taste and adjust seasoning.

Add yogurt and blend until smooth. If the mixture is too thick, add a small amount milk or cream to thin it.

Pour into a mixing bowl.

Refrigerate 1-2 hours to chill and let flavors meld.

Before serving whisk the soup as it may separate.

Garnish with mint leaves, shallots or scallions and a few drops of hot sauce.

For a different version, you can use kefir or buttermilk instead of yogurt to make a thinner soup. Just adjust the tartness or sweetness. Serve the soup in mugs or glasses. Hey, maybe even add some vodka.

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