Chilled spiced tomato soup with Middle Eastern herbs and labne

Gourmet~Traveller

Cuisine: Middle Eastern

Serves: 4

Type: Soup

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Chilled spiced tomato soup with Middle Eastern herbs and labne

By lisa featherby

Ingredients

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

Preparation method

Serves 4

Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor

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.

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