Cold Curried Tomato Soup

Name: Cold Curried Tomato Soup
Ingredients: 2 tablespoons vegetable oil; 1 large onion, finely chopped; 1 tablespoon minced fresh ginger; 1 tart apple, chopped; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 teaspoon curry powder; 3 medium-large ripe tomatoes, chopped; 1 1/2 cups water; Salt and freshly ground black pepper to taste; 1 1/2 cups plain yogurt; 1 tablespoon chopped fresh mint

13 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
1 tablespoon minced fresh ginger
1 tart apple, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon curry powder
3 medium-large ripe tomatoes, chopped
1 1/2 cups water
Salt and freshly ground black pepper to taste
1 1/2 cups plain yogurt
1 tablespoon chopped fresh mint

Directions

1

Heat the oil in a heavy saucepan.
2

Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes.
3

Do not allow the onion to brown.
4

Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes.
5

Remove from the heat and puree the mixture in a food processor or blender, then force through a sieve to remove the tomato and apple skins and seeds.
6

Season to taste with salt and pepper.
7

Refrigerate, covered, until ready to serve.
8

Stir the yogurt to smooth it, then stir it into the soup.
9

Serve the soup garnished with a sprinking of mint.