- onion, finely chopped 1
- garlic cloves, finely chopped 2
- closed cup mushrooms 150g
- sun-dried tomatoes, chopped 10
- ripe vine tomatoes, chopped 8
- vinegar 3tbsp
- water 120ml
- white dry wine (optional) 2tsp
- sugar (optional) 1tsp
- bunch fresh basil, finely chopped 1
- sweet paprika 1/2tsp
- dorset strained yoghurt 300g
- extra virgin olive oil
- salt & pepper
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.