Dec 12 Tomato Soup with Balkan Yogurt & Tortilla Crisp

THIS SIMPLE BUT FLAVOURFUL SOUP FROM ALLOY DEPENDS ON FINDING THE BEST INGREDIENTS. LOOK FOR PERFECT TOMATOES AND CHOOSE A BALKAN-STYLE YOGURT THAT DOES NOT CONTAIN GELATIN

Ingredients

• 2 corn tortillas, sliced into wedges or strips
• Oil for drizzling
• 4 to 5 ripe tomatoes, coarsely chopped
• 1 medium onion, diced
• 2 to 3 cloves garlic, minced
• 4 to 5 sun-dried tomatoes
• 1 tsp (5 mL) ground cinnamon
• 1 tsp (5 mL) dried thyme
• 4 cups (1 L) vegetable stock
• Salt and pepper, to taste
• 2 avocadoes, diced, for garnish
• 1/2 to 1 cup (125 to 250 mL) Balkan-style yogurt

Directions

Preheat broiler. Arrange tortilla strips or wedges on a baking sheet. Drizzle with oil and broil until crisp. Let cool and set aside. Cook the tomatoes and onion over medium heat for 5 minutes. Add the garlic and sun-dried tomatoes and cook for 2 more minutes. Add the cinnamon and thyme, cook
2 minutes, and stir in the stock. Simmer for 20 minutes, uncovered. Let cool. Use an immersion wand to purée the soup.

To serve, divide avocado among 4 bowls. Stir the yogurt into the soup; pour the soup over the avocado and garnish with crisp tortilla wedges or strips. Serve immediately.

Serves 4

Credit: Alloy