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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.

• 3 cups of tomato puree, preferably fresh summer tomatoes, but canned are fine too
• 1 Tablespoon olive oil
• 2 Tablespoons lemon juice
• 2 Tablespoons white vinegar
• 1-2 teaspoons curry powder
• pinch of salt
• 1 cup yoghurt, beaten til creamy

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.