Name: Cold tomato and yoghurt soup
Yield: 6 servings
Cuisine: Entertaining
Ingredients: 1.00 kg tomatoes ripe, quartered and seeded; 6.00 garlic large cloves, chopped; 1.00 onion coarsely chopped; 1.00 cucumber English variety, deseeded, chopped; 1.00 Litres tomato juice; salt and freshly ground black pepper to taste; 5.00 ml Worcestershire sauce; 2.00 ml Tabasco sauce; 1.00 Litres yoghurt Bulgarian; 1.00 cucumber English variety, deseeded, diced; 15.00 ml fresh dill finely chopped; 25.00 ml fresh chives chopped; 4.00 eggs hard-boiled; 12.00 prawns large, steamed; fresh dill

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Ingredients (15)

1.00 kg	tomatoes — ripe, quartered and seeded
6.00	garlic — large cloves, chopped
1.00	onion — coarsely chopped
1.00	cucumber — English variety, deseeded, chopped
1.00 Litres	tomato juice
	salt and freshly ground black pepper — to taste
5.00 ml	Worcestershire sauce
2.00 ml	Tabasco sauce
1.00 Litres	yoghurt — Bulgarian

FINISHING

1.00	cucumber — English variety, deseeded, diced
15.00 ml	fresh dill — finely chopped
25.00 ml	fresh chives — chopped
4.00	eggs — hard-boiled
12.00	prawns — large, steamed
	fresh dill

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Method:

Prepare the soup base: process the tomatoes, garlic, onion and cucumber. Add a little of the tomato juice and process until fairly smooth. Spoon about a third of the mixture into a liquidiser, add a third of the tomato juice and liquidise. Pour through a sieve into a mixing bowl. Repeat with the remaining two thirds. Mix in a bowl and season well with salt, pepper and Worcestershire and Tabasco sauces (season generously as the base loses some of its flavour when frozen). Freeze the base and defrost when needed. Pour into an ice-cold dish and stir in the yoghurt. Season with salt and pepper if necessary. Prepare the finishing: Mix the cucumber and dill, and season with salt and pepper. Pour the soup into ice-cold long-stemmed glasses, cover with a layer of cucumber, and sprinkle with the sieved egg white, followed by the yolk. Finish with a prawn or two and sprig of dill. Serve ice cold.
Serves 4-6.