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Tomato, Yoghurt and Basil Soup

Ingredients
  • 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
Method
  • 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.

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