Segments: 1:blog, 2:chilled-cumin-spiked-tomato-soup, 3:, 4:, 5:
Chilled Cumin-Spiked Tomato Soup | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Chilled Cumin-Spiked Tomato Soup
by Liz Neumark

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. 

Serves 4-6


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. 

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: