Indian Spiced Chilled Tomato Soup

Heat extra-virgin olive oil in a medium saucepan over medium heat. Add ground cardamom, ground cumin, and cayenne; toast for about 1 minute until fragrant, stirring constantly to prevent burning.

Add chopped onion and minced garlic cloves to the pan with salt. Sauté for 5-6 minutes, stirring occasionally, until the onion becomes translucent and softened.

Pour in the canned whole peeled tomatoes with their juices, breaking up the tomatoes slightly with the back of a spoon. Bring to a simmer and cook for 8-10 minutes to allow flavors to meld.

Remove the pan from heat and allow the mixture to cool to room temperature, about 5 minutes.

Transfer the tomato mixture to a blender in batches if needed. Blend until smooth, working carefully with the hot liquid.

Stir in the plain yogurt until fully incorporated and smooth. Add fresh lime juice and taste, adjusting salt and spices as needed.

Transfer the soup to a bowl or pitcher and refrigerate for at least 1 hour until completely chilled. Stir well before serving to redistribute any settled ingredients.