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–+ servings
tomato soup 1

Fresh Tomato Soup with Harissa and Yogurt

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Servings

4 Servings

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 Jamie Geller Harissa
  • Salt and freshly ground black pepper to taste
  • 1 cup plain yogurt

Instructions

  • 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