Cold Turkish Green Tomato Soup
by Joe Comiskey
SERVINGS
6 servings scale / convert
INGREDIENTS
3 lb. green tomatoes, seeded and chopped
2 cups chicken broth
1/4 cup plain yogurt
1 sm. red bell pepper, cut into matchsticks
1/4 cup fresh dill sprigs, minus tough, washed well, spun dry, chopped and packed
Feta cheese, crumbled, for garnish
INSTRUCTIONS
In a large saucepan simmer tomatoes in broth 6 minutes. In a blender purée tomato mixture with yogurt in small batches until smooth and season with salt and pepper. Cool soup completely. Chill soup, covered, until cold, about 2 hours. Season soup with salt and pepper and top with bell pepper and dill. Garnish soup with feta.
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