Cold Turkish Green Tomato Soup

Yield:
Approximately 7 cups
Level:
Easy
Ingredients
  • 3 pounds green tomatoes, seeded and chopped (about 6 cups)
  • 2 cups chicken broth
  • 1/4 cup plain yogurt
  • 1 small red bell pepper, cut into matchsticks
  • 1/4 cup packed fresh dill sprigs (tough stems discarded), washed well, spun dry, and chopped
  • Garnish: Crumbled feta
Directions
  • In a large saucepan simmer tomatoes in broth 6 minutes. In a blender puree tomato mixture with yogurt in small batches until smooth and season with salt and pepper. Cool soup completely. Chill soup, covered, until cold, about 2 hours.

  • Season soup with salt and pepper and top with bell pepper and dill. Garnish soup with feta


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