Name: Chilled spiced tomato soup with Middle Eastern herbs and labne
Yield: 4
Ingredients: 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 coriander and mint, thinly sliced, to serve (loosely packed)

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.

Ingredients

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 coriander and mint, thinly sliced, to serve (loosely packed)

Method

Main

1.Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor

2.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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