Roasted Tomato and Cumin Soup

The tomatoes for the soup need to be roasted, which takes about 1½ hours and can be done the day before serving. You can make a full quantity of Tomato Extract and freeze the leftover liquid, or reduce the ingredient quantities by half Garnish the soup with a tablespoon of sheep’s milk yoghurt, plain natural yoghurt or sour cream and a sprinkling of ground cumin if desired.