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Turkish Spiced Tomato Soup

(Soguk Domates Çorbasi)

I love this cold soup: it's light, refreshing, tart--and a gorgeous shade of shell pink. Also, really fast and easy to make. Serve it in small bowls to 4-6 people as a wonderful first course to any meal of grilled meats or vegetables, or of roast chicken. If you use no-fat yoghurt, which is delicious, it has practically no calories.

Garnish: minced parsley

Puree tomatoes in a blender until liquified, strain out seeds if necessary, then add oil, lemon juice, vinegar, curry powder, and salt. Blend, then pour in yoghurt and mix well. Chill for at least 2 hours.

When ready to serve, ladle into small bowls and garnish with minced parsley.