Prep Time: 15 minutes
Total Time: 15 minutes
- 4 tbsp finely chopped basil leaves, plus a few extra leaves to garnish
- 4 tbsp Greek yoghurt (or 'dikke boerenyoghurt'/thick farmer's yoghurt)
- 1.1 lb small tomatoes (500 g)
- 1 red bell pepper
- 1 clove garlic
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- You will need:
- A food processor or staff mixer
- Plastic wrap
Wash, core and quarter the tomatoes. Clean the bell pepper and garlic and chop roughly. Puree the tomatoes, pepper, garlic, olive oil and vinegar in a food processor until it forms a smooth soup. Add salt and pepper to taste.
Pour the soup into a jug, cover with plastic wrap and allow to cool in the fridge.
To serve, pour the soup into four pretty glasses, top with the basil yoghurt and garnish with some whole basil leaves.
While you can buy tomatoes throughout the year, they're at their very best at the end of the summer (in July, August and September), when you can taste the sun and the soil.
A cold soup is exquisite on a hot day. I make it when I get up so that I can enjoy the sunny weather all day long.
If you like it spicy, add a bit of red chili pepper to the tomato mix before you puree it.
Top with some 'Hollandse garnalen' (Dutch shrimp) and serve in espresso glasses as an amuse bouche.