We eat a lot of tomato soup and grilled cheese sandwiches in the fall & winter months. They are pretty quick to make, and warm & filling to boot. Hard to beat that combo when the weather is cold, cold, cold! Campbell’s condensed tomato soup is always in the pantry as we hit the colder months of the year, but sometimes we want something a bit fresher with some international flavors in it. This Middle Eastern tomato soup recipe appealed to me because it uses hummus. I love hummus! The soup is fresh tasting & pretty fast to make. It is also delicious whether it is served hot or cold! We’re making it hot for now, but I can see us putting it together as a cold soup next summer when the tomatoes are just starting to ripen . . .
Middle Eastern Tomato Soup (adapted from cookinglight.com)
Yield: 2-3 bowls or 4-6 cups of soup
Ingredients:
- 3/4 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, chopped
- 1 garlic clove, minced
- 1/2 cup cilantro, chopped
- 1/4 teaspoon ground cumin
- 2 red, orange or yellow bell peppers, seeded & chopped
- 1 1/2 pounds beefsteak tomatoes, seeded & quartered
- 2 tablespoons plain Greek yogurt
- 3 tablespoons hummus
- 1 tablespoon water
- Fresh cilantro leaves for garnish
Preparation:
Combine the buttermilk, olive oil, lemon juice, salt & pepper, green onions, garlic and tomatoes in a soup pot. Using a wand blender, Blend the ingredients until they are smooth. (Alternately, put these ingredients into a regular blender and blend until they are smooth.)
Blend the tomatoes with the buttermilk & a few other things to start.
Add the 1/2 cup of cilantro, cumin, and bell peppers to the mixture and blend again until it is all smooth. (Or add these into the blender and blend until smooth.)
Add the peppers, cilantro & cumin and blend again.
Combine the yogurt, hummus, and water together in a small bowl. (To serve the soup cold, place the soup into cups or bowls directly after it has been blended for the second time and top each serving with the yogurt mixture and cilantro leaves.)
Mix up the hummus & yogurt topping.
Heat the soup in the pot for 10-15 minutes over medium heat, until it is heated through.
Heat the soup through, if desired.
Ladle soup into cups or bowls and top with the yogurt mixture and cilantro leaves.
We’re eating it warmed through for now!
We love the fresh tomato flavor of this! ~Linda
Middle Eastern Tomato Soup (adapted from cookinglight.com)
Yield: 2-3 bowls or 4-6 cups of soup
Ingredients:
- 3/4 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, chopped
- 1 garlic clove, minced
- 1/2 cup cilantro, chopped
- 1/4 teaspoon ground cumin
- 2 red, orange or yellow bell peppers, seeded & chopped
- 1 1/2 pounds beefsteak tomatoes, seeded & quartered
- 2 tablespoons plain Greek yogurt
- 3 tablespoons hummus
- 1 tablespoon water
- Fresh cilantro leaves for garnish
Preparation:
Combine the buttermilk, olive oil, lemon juice, salt & pepper, green onions, garlic and tomatoes in a soup pot. Using a wand blender, Blend the ingredients until they are smooth. (Alternately, put these ingredients into a regular blender and blend until they are smooth.)
Add the 1/2 cup of cilantro, cumin, and bell peppers to the mixture and blend again until it is all smooth. (Or add these into the blender and blend until smooth.)
Combine the yogurt, hummus, and water together in a small bowl.
(To serve the soup cold, place the soup into cups or bowls directly after it has been blended for the second time and top each serving with the yogurt mixture and cilantro leaves.)
Heat the soup in the pot for 10-15 minutes over medium heat, until it is heated through. Ladle soup into cups or bowls and top with the yogurt mixture and cilantro leaves.