Do you often find vacant stores that become converted into “bargain book stores”? I see a few around downtown Toronto and I picked up a book called The Mediterranean Cookbook (Paragon Publishing) and, some say a cookbook is good for 2-3 recipes and this book passes the test. This summer-time soup caught my eye because it was referenced as a Greek soup and I had never had it…until now!
I followed the recipe with the exception of adding cinnamon. I substituted it with cumin, which is another spice from the Near East that has influenced Greek cuisine. When many Greeks left Asia Minor (due to population exchanges between Turkey and Greece) one of the things these refugees brought back with them was the introduction of herbs & spices that were before foreign to Greek cuisine.
If you’re looking for a change from summer salads, try this chilled soup. The sweetness of the over-ripened tomatoes are contrasted with the earthiness of the cumin.
Serves 4
4 large over-ripened tomatoes 2 ready-to-eat-sun-dried tomatoes
2 tbsp olive oil 1 tsp. chopped fresh thyme
1 onion, coarsely chopped
1/2 tsp ground cumin
1 garlic glove, minced
1 1/4 cup of strained yogurt
1 1/4 cup vegetable bouillon
salt & pepper to taste
Heat the oil in a pot, add the onion and garlic, and cook over low heat for 5 minutes. Coarsely grate your tomatoes into the pot, discarding the skins left in your hand. Simmer for another 5 minutes.
Add the bouillon, sun-dried tomatoes, thyme, cumin, and salt and pepper. Bring to a boil, then simmer for 10 minutes.
Remove from the heat, let the soup cool slightly, then puree in a food processor or blender. Add the yogurt and mix together. Adjust the seasoning.
If you choose to serve this hot, reheat the soup gently (do not boil, the soup will curdle). If serving cold, place in a sealed tupperware and chill for 3-4 hours.
