This soup is top tier for tomato season, so if you have some tomatoes laying around do this soup rn. You won’t regret it, trust me. 

Serving for a family of four

  • 8-10 big tomatoes 
  • 2 medium red onions
  • 1 big red bell pepper 
  • 140 g yogurt (unsweetened)
  • Seasonings such as garlic, basil, marjoram, cumin
  • Olive oil

Preheat oven to 350F/180C/gas 4 and wash your vegetables. Cut them into big pieces and place them on a pan. Season and pour over olive oil. Bake for 35 – 40 minutes.

Take it out and pour it into a pot. Mix with a hand blender until creamy, add yog and mix again until well combined. Serve with some parmesan and/or with a cheesy toast. Enjoy! 

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