Name: Chilled tomato and couscous soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml vinegar white wine; 10.00 ml sugar; 30.00 ml fresh chillies 573; 250.00 g onions peeled and chopped; 1.00 kg tomatoes ripe, peeled, seeded and diced; 2.50 ml sugar; 500.00 ml stock chicken; 8.00 chopped; 4.00 Italian tomatoes peeled, seeded and diced; 225.00 g couscous; 2.00 lemon juice only; 1.00 pepper yellow and red, deseeded and cubed; 1.00 red chilli finely sliced; 0.00 fresh Italian parsley chopped; 150.00 ml fresh chillies 573; 8.00 fresh mint shredded; 200.00 ml yoghurt plain; 12.00 chopped

Recipe Disclaimer

Tap for method

Ingredients (18)

15.00 ml	vinegar — white wine
10.00 ml	sugar
30.00 ml	fresh chillies — 573
250.00 g	onions — peeled and chopped
1.00 kg	tomatoes — ripe, peeled, seeded and diced
2.50 ml	sugar
500.00 ml	stock — chicken
8.00	chopped
4.00	Italian tomatoes — peeled, seeded and diced

COUSCOUS

225.00 g	couscous
2.00	lemon — juice only
1.00	pepper — yellow and red, deseeded and cubed
1.00	red chilli — finely sliced
0.00	fresh Italian parsley — chopped
150.00 ml	fresh chillies — 573
8.00	fresh mint — shredded

To serve

200.00 ml	yoghurt — plain
12.00	chopped

Tap for ingredients

Method:

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.