Chilled tomato and couscous soup

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 20
Servings 6
Time 20

Ingredients

  • 15
    ml
    white wine vinegar
  • 10
    ml
    sugar
  • 30
    ml
    olive oil
  • 250
    g
    onions, peeled and chopped
  • 1
    kg
    ripe tomatoes, peeled, seeded and diced
  • 2.50
    ml
    sugar
  • 500
    ml
    chicken stock
  • 8
    mint leaves
  • 4
    ripe Italian tomatoes, peeled, seeded and diced
  • COUSCOUS
  • 225
    g
    couscous
  • 2
    lemons, juice
  • 1
    each red and yellow peppers, seeded and cubed
  • 1
    red chilli, finely sliced
  • small bunch Italian parsley, chopped, leaving a few leaves for garnish
  • 150
    ml
    olive oil
  • 8
    mint leaves, shredded
  • TO SERVE
  • 200
    ml
    plain yoghurt
  • 12
    mint leaves
 

Method

50
 
Heat the vinegar and sugar together until the sugar dissolves. Allow to cool.
Heat the olive oil and sauté the onions gently until they are translucent.
Add the tomatoes and sugar, and cook for five minutes, stirring occasionally.
Add the stock, bring to the boil and simmer for 30 minutes.
Add the mint leaves and blend in a food processor.
Chill and add the Italian tomatoes.
Season with salt and freshly ground black pepper.
Drizzle the vinegar and sugar mixture into the soup a spoonful at a time, tasting until it is to your taste. Chill.
Prepare the couscous according to the pack instructions.
Stir in the lemon juice, peppers, chillies and herbs.
Stir in the olive oil and season to taste. Chill.
To serve, place a heaped tablespoon of couscous in the centre of each soup bowl.
Ladle the tomato soup around it, and then drop splashes of yoghurt around the edges.
Drizzle over a little olive oil and top with torn mint and parsley leaves.
Serve with crusty bread.
 

Read more on: soup  |  sauté
 

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