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Cold tomato and yoghurt soup

Recipe from: 12/23/1999 12:00:00 AM
Ingredients 16
Servings 6


  • 1
    ripe red tomatoes, quartered and seeded
  • 6
    large cloves garlic, coarsely chopped
  • 1
    large onion, coarsely chopped
  • 1
    English cucumber, seeded and coarsely chopped
  • 1
    tomato juice
  • salt and freshly ground black pepper to taste
  • 5
    Worcestershire sauce
  • 2
    Tabasco sauce
  • 1
    Bulgarian yoghurt
  • 1
    English cucumber seeded and diced
  • 15
    fresh dill, finely chopped
  • 25
    chopped chives (not garlic)
  • 4
    hard-boiled eggs, white and yolk pressed through a sieve separately
  • 12
    large prawns, steamed
  • fresh dill sprigs


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.

Read more on: fish/seafood  |  soup


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