Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 large clove garlic, chopped
- 6 large ripe tomatoes, chopped
- 3 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh mint
- 4 cup vegetable stock
- 1/2 1 teaspoon harissa
- Salt and freshly ground black pepper to taste
- 1 cup plain yogurt
Preparation
- Heat the olive oil in a soup pot over medium heat. Add the onion and celery and cook for 2–3 minutes or until the pieces have softened.
- Add the garlic and cook briefly.
- Add the tomatoes, parsley and mint.
- Turn the heat to low, cover the pan and cook for 15 minutes.
- Add about 1/2 cup of the stock to the vegetables and puree the vegetables in a blender or food processor (or use a hand blender).
- Return the ingredients to the saucepan. Stir in the remaining stock and bring the soup to a simmer.
- Stir in the Harissa and season with some salt and pepper.
- Cook for 5–6 minutes. Let cool.
- Add the yogurt and blend it in using a whisk
