Cold Curried Tomato Soup

Name: Cold Curried Tomato Soup
Total time: 30 min
Yield: 6 servings
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

By Florence Fabricant

Total Time: 30 minutes
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; Cold Soups That Lift Summer Appetites

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Ingredients

Yield:6 servings

2tablespoons vegetable oil
1large onion, finely chopped
1tablespoon minced fresh ginger
1tart apple, chopped
1½teaspoons ground cumin
½teaspoon ground coriander
½teaspoon ground turmeric
1teaspoon curry powder
3medium-large ripe tomatoes, chopped
1½cups water
Salt and freshly ground black pepper to taste
1½cups plain yogurt
1tablespoon chopped fresh mint

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a heavy saucepan. Add the onion, ginger, apple, cumin, coriander, turmeric and curry powder and cook, stirring, about five minutes. Do not allow the onion to brown.
Step 2
Add the tomatoes and water, bring to a simmer and cook until the apples and onions are very tender, about 15 minutes. 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. Season to taste with salt and pepper. Refrigerate, covered, until ready to serve.
Step 3
Stir the yogurt to smooth it, then stir it into the soup. Serve the soup garnished with a sprinking of mint.