Chilled Tomato & Couscous Soup

Name: Chilled Tomato & Couscous Soup
Yield: For 6
Ingredients: 2 lemons; 150 ml/¼ pt extra-virgin olive oil; ½ packet (225 g/8 oz) instant couscous; 8 mint leaves; small bunch of flat-leaf parsley; 4 large ripe plum tomatoes; 1 litre/1¾ pt passata; 8-12 basil leaves; salt and pepper; 300 ml/½ pt plain (natural) yogurt; 12 small basil leaves, to garnish; ½ red onion; 1 yellow or green sweet pepper; 1 red sweet pepper; 1 hot red chilli; 1 tbsp white wine vinegar; 2 tsp sugar

Preparation info

For
6

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

Two ingredients which have a natural affinity are combined to create a refreshing chilled soup that has heaps of flavour and a positively dramatic appearance.

Ingredients

1 tbsp white wine vinegar
2 tsp sugar
4 large ripe plu

Vegetarian
Soup
Mediterranean

Method

Preparation

First make the couscous: peel and dice the onion. Deseed the sweet peppers and dice. Deseed the chilli and chop finely. Remove the stalks from the parsley and chop the leaves coarsely, reserving a few whole leaves for garnish. Shred the mint leaves.

Boil the amount of water specified on the couscous packet and pour it over the couscous. Stir for 2—3 minutes