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.
- 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
- 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)
- 1Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor
- 2Heat 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 .