Athena Loizidou
Suitable for vegetarians
May 15, 2020
Summer Tomato soup with Straggato Yoghurt Light Charalambides Christis
Prep Time
30
mins
Cook Time
30
mins
Serves
4
Ingredients
- 5ml (1 teaspoon) olive oil
- A tablespoon of finely chopped onion
- 1 kg (around 5) tomatoes cut and melted in a blender (puree)
- 250 ml of water
- 250 ml of Life orange juice or the fresh juice of 2 oranges
- 50 gr. sugar
- 1 teaspoon salt
- 1 teaspoon powdered vegetable broth
- 1 teaspoon oregano
- ½ a teaspoon of cumin
- ¼ a teaspoon of cinnamon
- 1 teaspoon paprika
- A small amount of slightly hot chilli powder
- 50 gr. Charalambides Christis Dairy Cream Light 17% fat
Ingredients for serving
- Straggato Yoghurt Light Charalambides Christis
Instructions
- In a saucepan, heat the oil and fry the onion for a few seconds, over high heat. Add the mashed tomatoes, water, orange juice, sugar, broth, oregano, cumin, cinnamon, paprika and chilli and mix.
- Allow the mixture to heat well, lower the heat and simmer for 5 minutes.
- Finally add the dairy cream to the soup and mix. Mix with a hand blender for the cream to be mixed well with the soup and to mash the pieces of tomato that may have remained large during the mashing procedure.
- Allow the soup to cool completely and transfer it to empty 1.5-litre water bottles. Put it in the fridge to cool.
- Serve it after it is cold with yogurt and bread if desired.
