Chilled Fresh Tomato Soup
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Everyday Food, July/August 2006
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 4
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Ingredients
- 2 pounds beefsteak or plum tomatoes, cored and quartered
- 1 1/2 cups canned tomato juice
- 1 tablespoon finely grated, peeled fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed lime juice (from 2 to 3 limes)
- Coarse salt and ground pepper
- 1/2 cup plain low-fat yogurt
- Flatbread, for serving (optional)
Directions
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Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
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In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.
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