Meals and Courses

  • 750 g (1½ lb) tomatoes, peeled, deseeded and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mild curry powder (see page 18)
  • 250 ml (8 fl oz) fat-free natural yogurt, whisked
  • salt and pepper
  • small handful of chopped coriander leaves, to garnish

Place the tomatoes, lemon juice, vinegar, curry powder and yogurt 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.

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