Chilled tomato and harissa soup

1kg vine-ripened tomatoes, peeled, seeds removed
2 garlic cloves
100g (about 5 slices) white bread, crusts removed
2 teaspoons harissa paste*
1 tablespoon tomato paste
200ml extra virgin olive oil
2 tablespoons sherry vinegar
Pinch of caster sugar
Natural yoghurt, paprika and coriander leaves, to serve
Place tomatoes in a blender with garlic, bread, harissa and paste. Season, blend until smooth, then slowly add the oil while motor is running. Place in bowl, stir in the vinegar and sugar, then season again to taste. Add some warm water if too thick.

Serve in glasses, then add a dollop of yoghurt, paprika and coriander leaves.

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