RCI-SP.006.0045.001
Middle Eastern Tomato Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 cups
- 1 cup
- ¼ cup
- 2 tablespoons
- 2 teaspoons
- ½ teaspoon
- 1 teaspoon
- 3 teaspoons
Method
1
Heat olive oil in a large saucepan over medium heat until shimmering, about 1-2 minutes.
1 minutes
2
Add curry powder to the heated oil and stir constantly for 30 seconds to bloom the spices and release their aromas.
1 minutes
3
Pour tomato juice into the saucepan and stir well to combine with the curry-infused oil, then bring to a gentle simmer.
3 minutes
4
Simmer the tomato mixture for 10 minutes, stirring occasionally, to allow the flavors to meld.
10 minutes
5
Remove the saucepan from heat and let cool slightly for 2-3 minutes before adding the yogurt.
2 minutes
6
Whisk the plain yogurt in a small bowl, then slowly add it to the tomato mixture while stirring gently to prevent curdling.
7
Stir in fresh lemon juice, salt, and black pepper, tasting and adjusting seasonings as needed.
8
Divide the soup among four bowls and garnish each serving with fresh basil before serving warm.