Chilled Fresh Tomato Soup

A wonderful soup for summer months. This recipe is from the Weekend magazine dated August 11th'06. Enjoy!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  lbs  beef steak tomatoes or 2  lbs plum tomatoes, cored and quartered
• 1 1⁄2 cups  canned tomato juice
• 1  tablespoon  finely grated and peeled fresh ginger
• 1  teaspoon ground coriander
• 1  teaspoon sugar
• 2  tablespoons extra virgin olive oil
• 4  tablespoons fresh lime juice
•  coarse salt
•  fresh ground black pepper, to taste
• 1⁄2 cup low-fat plain yogurt

Directions

1. Blend tomatoes, tomato juice, ginger, corriander, sugar, oil and 3 tbsps. lime juice in a blender.
2. Puree on full speed until liquified.
3. Pour into a large bowl and season generously with salt and pepper.
4. Refrigerate until cold(takes 1 hour).
5. Check taste prior to serving.
6. You may add cold water to thin it a bit.
7. In a bowl, whisk together yoghurt and the remaining 1 tablespoons lime juice until smooth.
8. Add salt and pepper to season.
9. Ladle soup into individual serving bowls.
10. Add a dollop of yoghurt, if desired.
11. Serve with toasted flatbread if you prefer.
12. Enjoy!