Monday, August 11, 2008

Yellow Tomato Soup with Cucumber and Yogurt

It's a tomato explosion all this week on iheartkale! The Berkeley Farmer's Market is bursting at the seams with heirloom tomatoes in every size and color, and we've created a rainbow of raw* tomato soups. Soup number one -- yellow tomatoes!

We started with your regular old cucumber-yogurt soup and took advantage of this tomato challenge to mix it up a little. The result: a creamy, pale green puree, perfect for a light summer meal or first course. We used a mix of yellow heirloom tomatoes, but feel free to use whatever tomatoes are accessible, ripe and delicious (although the color will obviously be quite different).

1 and 1/4 lbs tomatoes (it'll be 3 cups pureed)
1/4 cup chopped fresh dill
1 cup plain yogurt
1 clove garlic, minced
1/4 teaspoon salt (more to taste)
1 cup grated cucumber (we used two lemon cucumbers, but half of a regular-sized one will work too).

Combine tomatoes, dill, yogurt, garlic and salt in a blender and puree until smooth. Stir in cucumber, taste for salt and serve.

*Okay, picky raw food folks. We call them "raw tomato soups" because the tomatoes are always raw, but other ingredients may have been heated above 112 degrees Fahrenheit. Pay $30 at Cafe Gratitude if you want the real thing.

1 comment:

Jonah said...

Mmmm.... this soup sounds wonderful. I'm totally making it. Thanks P&H!