The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chilled spiced tomato soup with Middle Eastern herbs and labne

You'll need

2 kg vine-ripened tomatoes, scored 1 tbsp olive oil 4 garlic cloves, bruised 2 tsp ground coriander 1 tsp each paprika and ground cumin Pinch cayenne pepper 300 gm good-quality canned tomatoes 2 tbsp extra-virgin olive oil 1 tbsp aged red wine vinegar 200 gm labne, to serve 1 cup (loosely packed) coriander and mint, thinly sliced, to serve


  • 01
  • Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor
  • 02
  • Heat oil in a small frying pan over medium heat, add garlic and spices and cook until just fragrant (1-2 minutes). Add to tomatoes with remaining ingredients and process until just combined. Chill soup in a bowl placed over ice and serve topped with labne and herbs.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.

A chilled soup is a wonderful thing to have on hand for a light dinner or lunch. This version includes paprika, cumin and coriander to give it extra depth, and the labne adds creaminess. Serve the soup with some crusty bread for mopping it all up. It can be chilled quickly over ice, or refrigerated overnight for the flavours to develop. We’ve added canned tomatoes to bring out the flavour, but if you come across ripe juicy tomatoes, you can substitute them instead.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.