Chilled spiced tomato soup with Middle Eastern herbs and labne

AT A GLANCE

  • Serves 4 people

  • 2 kg vine-ripened tomatoes, scored
  • 1 tbsp olive oil
  • 4 garlic cloves, bruised
  • 2 tsp ground coriander
  • 1 tsp each paprika and ground cumin
  • Pinch cayenne pepper
  • 300 gm good-quality canned tomatoes
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp aged red wine vinegar
  • 200 gm labne, to serve
  • 1 cup (loosely packed) coriander and mint, thinly sliced, to serve
01   Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor
02   Heat oil in a small frying pan over medium heat, add garlic and spices and cook until just fragrant (1-2 minutes). Add to tomatoes with remaining ingredients and process until just combined. Chill soup in a bowl placed over ice and serve topped with labne and herbs.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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