1 qt home-canned tomatoes OR two pounds fresh, cored and peeled
1 cup rich yoghurt
1 tsp dried basil leaves, ground in your palms
1 tsp salt
1/8 tsp fresh ground pepper
2 Tbsp honey
1. Combine all ingredients in blender and blend well.
2. Place in heavy-bottomed saucepan.
3. Bring to a boil then down to a simmer for 10 minutes. If you are starting from whole raw tomatoes, you may have to simmer a little longer. Let your senses guide you.
4. Stir occasionally to prevent burning.
Cooking yoghurt will kill the bacteria so don’t consider the yoghurt in this recipe as a probiotic.
Got some grilled zucchini laying around? Cut into chunks and toss it in just long enough to get warm.
This can also be served with a bit of grated hard cheese like parmesan, or my favorite, asiago.
Do you like provolone? A slice is nice on top on this soup.