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Categories:Viewed: 58 - Published at: 9 years ago
Ingredients
- 3 cups tomato puree, preferably fresh summer tomatoes, but canned are fine too
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white vinegar
- 1 -2 teaspoon curry powder
- 1 pinch salt
- 1 cup yogurt, beaten until creamy
- 1/4 cup minced parsley, for garnish
Method
- Puree tomatoes in a blender until liquifiedl strain out seeds if necessary.
- Add oil, lemon juice, vinegar, curry powder, and salt.
- Blend, then pour in yogurt and mix well.
- Chill for at least 2 hours.
- When ready to serve, ladle into small bowls and garnish with minced parsley.
