Heirloom Tomato Soup with Greek Yogurt

Heirloom Tomato Soup with Greek Yogurt It was a hot August day in California, and I was so excited to receive my “duty” for the upcoming Great 8 dinner. Gazpacho: a cold soup usually with raw vegetables, but always with a tomato base. This recipe, Heirloom Tomato soup with Greek Yogurt and Thai Basil was exactly what I was hoping for! It is adapted by one of the many delicious starters on the menu at Lark Restaurant in Seattle, Washington. One of the best things about it, NO cooking! No need to heat up the kitchen with the oven or stove during these 3 digit summer days! Refreshing, easy and delicious….what could be better?Heirloom Tomato Soup with Greek Yogurt

Cleverly, the invitation was delivered to our front porch with the tool I needed most (and did not have!)….a food mill! Thanks Anna and Vince! I love handy kitchen gadgets! Can’t imagine my life before this tool that I’ve come to love! It keeps the fresh tomato color and brings out the sweet aroma which adds an amazing flavor. The heirloom’s freshness balanced with extra virgin olive oil and the creamy Greek yogurt, makes for the perfect summer soup.Heirloom Tomato Soup with Greek Yogurt

Just thinking about the light, smooth elegance of this soup, makes me want to add this to one of my weeknight dinners soon! So cool and refreshing…and easy! Soup’s on!

Just to let you know, some of the links on this page may be affiliate links, which means that Great Eight Friends will earn a small commission from purchases made through these links (this does not change your cost). These earnings help to support the cost of running this website. Thank you so much for your Gr8 support!

Heirloom Tomato Soup with Greek Yogurt
Print

Yellow Taxi Tomato Soup with Goat’s Milk Yogurt and Shiso

Recipe is from John Sundstrom’s cookbook, “Lark, Cooking Against the Grain.” 

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 leaves available at most Asian and specialty markets
  • 2 Tablespoons Italian parsley leaves

Instructions

  1. Core and roughly chop the heirloom tomatoes.

  2. In a large glass bowl* combine the tomatoes, garlic and salt. Mix together until well combined.

  3. Let this mixture marinate for 30-60 minutes, chilled or covered on the counter.
  4. 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.
  5. 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.

  6. To adjust seasonings, if necessary, add more salt, freshly ground black pepper, extra virgin olive oil or champagne vinegar.

  7. Chill thoroughly, in the freezer if possible, for 1-2 hours.
  8. In a small bowl, whisk the Greek yogurt to a smooth consistency. Adjust seasoning to taste.

  9. Finely chop the Thai basil and parsley leaves.

  10. Evenly divide the Greek yogurt into chilled serving bowls and sprinkle the Thai basil leaf slivers around the yogurt.

  11. Spoon the chilled tomato soup around the yogurt.

  12. Garnish with the parsley leaves.

Recipe 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.)

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

2 COMMENTS

  1. Claudia Kerns | 9th Aug 16

    Love it!!

    • Debbie | 9th Aug 16

      Hi Lon! This soup has “summer” written all over it! The color and the flavor! The fresh ingredients make all the difference. I think what added the perfect touch was the goat’s milk yogurt. That dollop cuts the little bit of tartness and adds an amazing finish of creaminess. I hope you try it this summer while yellow or any heirloom tomatoes are at their sun ripened finest! Thanks for your support!

Leave A Comment

Your email address will not be published. Required fields are marked *

Simple Share ButtonsBe a Gr8 Friend...Share!
Simple Share Buttons