Chilled tomato & yogurt soup
A simple cold soup of grated ripe tomatoes and Greek yogurt, chilled before serving.
- Prep: 15 min
- Serves 4–6
Ingredients
- 2 kg very ripe red tomatoes
- 1 litre Greek yogurt
- 500 ml water
- 1–1.5 tsp salt, adjusted to taste
- Ice cubes
- Extra diced tomatoes, optional garnish
The kitchen spell
- Wash and halve the tomatoes, removing the stem ends.
- Grate the cut faces into a bowl and discard the remaining skins.
- Stir in salt and Greek yogurt.
- Rinse the yogurt container with the water and add it to the bowl.
- Mix in a few ice cubes and refrigerate for at least an hour, preferably overnight.
- Serve cold, with diced tomato if desired.
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