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Chilled Tomato and Yoghurt Soup

Chilled Tomato and Yoghurt Soup

Shristi Patni
5 from 85 votes
Prep Time 10 mins
Total Time 15 mins
Course Soup
Servings 4


  • 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


  • 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