Categories: September2010, Summer, Tomatoes

Ingredients

• 2 pounds beefsteak or plum tomatoes, cored and quartered
• 1 1/2 cups canned tomato juice
• 1 tablespoon finely grated, peeled fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons freshly squeezed lime juice (from 2 to 3 limes)
• Coarse salt and ground pepper
• 1/2 cup plain low-fat yogurt
• Flatbread, for serving (optional)

Directions

1. Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; purée on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.

2. In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

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