Tomato soup with Greek yogurt

RECIPES/SOUPS

Tomato soup with Greek yogurt

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Recipe-Ingrediants

What a wonderful soup!!! Especially if you make it with tomatoes from your garden and not a greenhouse... it fills the whole house with a lovely aroma. We always say that the ingredients make the taste, and the aroma of a dish. The tomato from the field that when cut fills your hands with its scent, the kitchen where it will be cooked, the Greek yogurt with its wonderful taste and velvety texture, all combine to make an amazing result. This soup can be eaten hot or cold! Imagine it during the summer months!!!

Here are the ingredients:

7-8 ripe organic tomatoes

500g Greek yogurt

1 chopped carrot

1 chopped garlic clove

1 chopped onion

1 chopped celery stalk

1 chopped leek (white part)

1 tablespoon tomato

paste vegetable broth (optional)

olive oil salt-pepper coarsely crushed carob rusks for serving

Directions

Let's start with the tomatoes. Wash and cross them with a knife at the stem and the end of the tomato. Put them in boiling water for a few minutes and then place them in cold water and peel them. Then cut them in half, remove the seeds, and pass them through a large sieve.

In a pot, heat the olive oil and saute the leek, onion, celery, and garlic together with the tomato paste. Add the tomatoes, cover with a lid, lower the heat, and let it simmer for about half an hour. (if necessary, add a little boiling water or vegetable broth).

Next, season with salt and pepper and puree the soup with a hand blender.

Serve in a deep bowl with 2 spoons of Greek yogurt on top and coarsely crushed carob rusks. Enjoy!