Tomato, Yoghurt and Basil Soup

  • Heat 2 tablespoons of olive oil in a deep pan and sauté the onion and garlic for 3 minutes.

  • Add the mushrooms and half of the sun-dried tomatoes and sauté for 3 more minutes.

  • Add the chopped tomatoes along with the white dry wine, vinegar, ½ cup of water, and half of the chopped basil. Season to taste, add the and paprika (sugar optional), then simmer for 40 minutes.

  • All to cool before transferring ingredients to a blender and blend until smooth. A tablespoon of olive oil can be added if so wished.

  • Separately, make up a sauce in a large mixing bowl by combining the rest of the sun-dried tomatoes, the remaining chopped basil, Dorset strained yoghurt and 2 tablespoons of olive oil, mix well, then season to taste.

  • Serve the soup topped with a dollop of the sauce.