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Chilled Creamy Tomato Soup
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Description
The chilled tomato soup originates in Spain, where they have two delicious versions: the gazpacho and the salmojero. Since my inspiration is drawn from there, if those two had a baby and that baby ate a whole lot of Greek yogurt, that would be my version.
Ingredients
- 20 ounces, weight Tomatoes Cored, Deseeded And Chopped
- 1 cup Olive Oil
- 1 Sweet Red Pepper
- 1 clove Garlic
- 1 Spring Onion
- 5 Tablespoons Greek Yogurt
- 2 teaspoons Sweet Smoked Paprika
- 1 teaspoon Dried Oregano
- Salt And Pepper, to taste
- 2 teaspoons Chopped Fresh Parsley For Garnish
- 1 Boiled Egg, Diced, For Garnish
- Caramelized Black Balsamic Vinegar, For Garnish
Preparation
In a food processor, blend all ingredients very well until you have a nice creamy soup. Garnish with chopped parsley, diced egg and a few drops of caramelized balsamic vinegar.
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