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Heirloom Tomato Soup with Greek Yogurt
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5 from 1 vote

Chilled Heirloom Tomato Soup with Greek Yogurt

Don't turn on the oven or stove! Enjoy this fresh Tomato Heirloom Soup with Greek Yogurt and Thai Basil. The perfect soup during the hot days of summer.
Recipe is adapted from John Sundstrom’s cookbook, “Lark, Cooking Against the Grain.” 
Prep Time30 mins
Marinating & Chilling Time3 hrs
Total Time3 hrs 30 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: Heirloom Tomato Soup with Greek Yogurt
Servings: 4 servings
Author: Debbie

Ingredients

  • 2 3/4 pounds ripe heirloom tomatoes (I used yellow here), washed well
  • 3 garlic cloves, peeled and minced
  • 2 teaspoons kosher salt, plus more if desired
  • 1/4 cup champagne vinegar
  • Freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Greek yogurt
  • 1 Thai basil leaf, available at most Asian and specialty markets
  • 2 Tablespoons Italian parsley leaves

Instructions

  • Core and roughly chop the heirloom tomatoes.
  • In a large glass bowl* combine the tomatoes, garlic and salt. Mix together until well combined.
  • Let this mixture marinate for 30-60 minutes, chilled or covered on the counter.
  • Pass the tomato mixture through a food mill with a fine mesh plate, or push them through a fine mesh strainer. This will remove most of the skins and seeds.
  • In a small bowl, combine the champagne vinegar with the extra virgin olive oil. Add the dressing mixture to the tomatoes and season to taste with salt and freshly ground black pepper.
  • To adjust seasonings, if necessary, add more salt, freshly ground black pepper, extra virgin olive oil or champagne vinegar.
  • Chill thoroughly, in the freezer if possible, for 1-2 hours.
  • In a small bowl, whisk the Greek yogurt to a smooth consistency. Adjust seasoning to taste.
  • Finely chop the Thai basil and parsley leaves.
  • Evenly divide the Greek yogurt into chilled serving bowls and sprinkle the Thai basil leaf slivers around the yogurt.
  • Spoon the chilled tomato soup around the yogurt.
  • Garnish with the parsley leaves.

Notes

*The reason to use a glass, nonreactive (metal) bowl, especially with tomato dishes, is that the dish will end up tasting a bit "tinny".
Gr8 Serving Tips:
  • You can also serve this soup without the Thai basil and Greek yogurt. It is still delicious, the depth of flavor is different.
  • We served this as an appetizer in small cups and it easily served 8 in small cup portions. (The yogurt is in there, at the bottom.)
Tried this recipe?Mention @Great8Friends or tag #gr8food!