Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Tomato puree - preferably fresh Summer tomatoes, but canned are fine too

  2. 1 tablespoon 15ml Olive oil

  3. 2 tablespoons 30ml Lemon juice

  4. 2 tablespoons 30ml White vinegar

  5. 1/2 teaspoon 2 1/2ml Curry powder

  6. 1 Salt

  7. 1 cup 237ml Yogurt - beaten til creamy Minced parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Puree tomatoes in a blender until liquified, then 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 bowls and garnish with minced parsley.


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