Recipe from Sylvia's Table.
A touch of cumin and a dollop of cilantro-spiked yogurt deliver a hint of Indian flavor to this soup; it also is nearly free of fat and very low in calories. Tis requires no cooking skills whatsoever - or cooking at all for that matter - but fully ripe tomatoes are essential. The rich Greek yogurt thickens the soup sligtly and rounds out the flavors.
2 tsp Cumin, ground
2 lbs Tomatoes, cored and coarsely chopped (about 5 cups)
1/2 cup Red onion, chopped
1/4 cup plus 2 Tbs Fresh cilantro leaves, chopped
1 Lemon, just the juice
2 tsp Kosher salt
1 cup Greek yogurt
1 cup Ice water (optional)
Toast the cumin in a small skillet over low heat, stirring, just until fragrant, 1 to 2 minutes; do not let it burn. Combine the tomatoes, onion, and 2 tablespoons of the cilantro in a blender or a food processor and purée until smooth. Transfer the mixture to a large bowl; add the toasted cumin, 2 tablespoons lime juice, and salt and stir to combine. Refrigerate the soup until it is thorughly chilled, at least one hour.
Meanwhile, purée the yogurt and the remaining 1/2 cup cilantro in a blender or food processor until smooth. Cover the yogurt and refrigerate until ready to serve. Before serving, adjust the soup to taste with additional salt and lime juice; add ice water as needed if you would like a thinner texture.
Divide the soup among individual bowls and garnish each with a generous swirl of cilantro yogurt.