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Chilled Tomato and Yoghurt Soup
Shristi Patni
5
from
85
votes
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Prep Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Soup
Servings
4
Ingredients
750
g
tomatoes (peeled, deseeded and chopped)
(1 ½ lb)
2
tbsp
lemon juice
1
tbsp
white wine vinegar
1
tbsp
mild curry powder
250
ml
fat-free natural yoghurt
(8 fl oz)
whisked salt and pepper
small handful of coriander leaves to garnish
Instructions
Place the yoghurt, curry powder, vinegar, lemon juice and tomatoes in a food processor and blend until smooth.
Season well, transfer to a bowl, cover and chill in the refrigerator for 3-4 hours or overnight.
Ladle the soup into chilled soup bowls, garnish with a sprinkling of chopped coriander and serve immediately.
Keyword
Chilled Tomato and Yoghurt Soup, Cold Soups