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August 12, 2010

Recipe for slow-roasted tomato and yogurt soup

Slow-roasted tomato and yogurt soup 

What I love about soupmaking is that you can start out going in one direction, end up in another, and still achieve greatness. I had planned to make a yogurt and cucumber soup (and I will post that for you, next week), but all I found in the refrigerator were mealy, mushy cucumbers. Those went directly into the compost bucket! However, in the freezer I had a fresh batch of slow-roasted tomatoes, which inspired a completely different soup. I love the result, and not just because it's pink; the flavors of tomato, garlic, and thyme from my garden shine through. As a rule, I don't like recipes that require you to make something else first, but in this case, I really want you to make slow-roasted tomatoes and keep them in your freezer. You'll never buy sun-dried tomatoes again. This soup is best served very cold, so make it a few hours, or even a day, ahead.

Slow-roasted tomato and yogurt soup

Serves 4 as an appetizer or light lunch; can be doubled.

Ingredients

1/2 cup slow-roasted tomatoes (or oil-packed sun-dried tomatoes*)
1-1/2 cups plain Greek yogurt (I use 0% fat)
1 cup chicken stock, chilled, or water
Kosher salt and fresh ground pepper, to taste
Mild red pepper flakes, to taste (optional)
1 cup English (seedless) cucumber, cut into small dice

Directions

In a food processor or blender, chop the tomatoes until they are almost a paste (if you're starting with frozen tomatoes, this will be nearly impossible, so chop as finely as possible, and if you're using store-bought sun-dried tomatoes, add a tablespoon of the flavored oil). Add the yogurt and stock, and blend until smooth.

Pour the soup into a large bowl, and season with salt and pepper, and red pepper flakes if desired. Remember that chilled soups need to be a little bit overseasoned. Chill for at least 2 hours, or up to 6 hours. Taste and adjust seasoning before serving.

Right before serving, add the cucumber; if you add it earlier, the water from the cucumbers will dilute the soup.

*Note: my own slow-roasted tomatoes are made with garlic, thyme, salt and pepper, so they are richly flavored. If the tomatoes you use are not well seasoned, be sure to add a bit of roasted garlic, and some fresh thyme, plus a bit of the oil from the tomatoes, to the soup.

Print recipe only.

Comments

1
Posted by: Maris (In Good Taste) | August 12, 2010 at 11:28 AM

I need to make some slow-roasted tomatoes this year. I kind of want to do it for the aroma alone.

2
Posted by: Kalynskitchen | August 12, 2010 at 01:42 PM

I'm making slow roasted tomatoes tomorrow or Saturday; I finally have enough romas to make it worth it!

The soup looks outstanding! Love the idea of a cold but creamy soup.

3
Posted by: Linda Theadore | September 17, 2010 at 08:46 PM

I would like the recipe of slow roasted tomatoes. I am new to this site.

4
Posted by: Shantelle | October 9, 2010 at 01:26 PM

just wondering if this soup would be good served hot?

5
Posted by: Lydia | October 14, 2010 at 07:44 AM

Maris, these are an absolute staple in my pantry now.

Kalyn, I'm jealous of your home-grown supply of tomatoes. The rabbits got mine, and I've never tried to grown my own again.

Linda, follow the link in the post above and you'll find the recipe on The Perfect Pantry.

Shantelle, why not? You might need to add a bit of stock or water to achieve a good texture.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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