Rating: 2.85 stars
20 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3
  • 20 Ratings

Plum (or Roma) tomatoes are egg-shaped, with less juice and more pulp than many varieties. This makes them ideal for cooking -- and this recipe.

Everyday Food, July/August 2006

Gallery

Recipe Summary test

prep:
20 mins
total:
1 hr 20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

20 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3