chilled chick pea, tomato, and yogurt soup
 
with the exception of gazpacho, chilled soups aren't as popular in the 
united states as they are in the mediterranean wherc the summers are 
long and hot. this soup is perfect for a late summer afternoon lunch 
when tomatoes are abundant and at their best. chick peas, always 
popular in mediterranean rim countries, are an ideal thickener for 
soups like this one. fortunately, they lose little of their nutty 
flavor when canned. 
 
6   ripe large tomatoes, peeled and seeded
2 Tbsp  olive oil
2 clove  garlic, minced
1 tsp  ground cardamom
1 tsp  ground cumin
1 tsp  ground ginger
2 cup  canned chick peas, rinsed and drained
1 cup  plus 1/4 cup plain yogurt
  salt and freshly ground black pepper
12   cilantro leaves, thinly sliced
 
chop the tomatoes and set aside. put the olive oil in a 4-quart 
saucepan over medium heat. add the garlic and cook for 2 minutes, 
stirring to avoid burning. add the tomatoes, cardamom, cumin, and 
ginger and cook, uncovered, for 15 minutes, or until the released 
tomato juices start to thicken. 
transfer the tomato-spice mixture to a food processor or blender and 
puree. add the chick peas, 1/2 cup at a time, pulsing after each 
addition. the mixture should have a slightly coarse texture. pour into 
a bowl, stir in the 1 cup of yogurt, and season with salt and pepper 
to taste. refrigerate at least 1-1/2 hours, no more than 48 hours. 
to serve, divide the soup among 4 chilled bowls. place a dollop of 
yogurt in the center of each and sprinkle with the cilantro. 
 
serves 4. 
 
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http://www.sudairy.com/mer/recipes.html 
-- 
 
(ID: 78665) Mirror: rec.food.recipes: Thu, Jun 26, 2003


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