Cold Yogurt and Tomato Soup (Hasa Laban Ma' Tomata)

Introduction

History

This recipe has been enjoyed in Middle Eastern countries for centuries. It is a popular dish during the hot summer months when a light and refreshing soup is desired. The combination of yogurt and tomatoes creates a unique flavor profile that is both savory and tangy.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use unsweetened yogurt for this recipe to avoid any unwanted sweetness.

- Adjust the amount of lemon juice and chilli powder to suit your taste preferences.

- For a smoother texture, you can blend the soup mixture in a blender before chilling.

- Garnish with fresh herbs like mint or parsley for added flavor.

Serving Suggestions

Serve Cold Yogurt and Tomato Soup with a side of pita bread or a fresh salad for a complete meal.

Cooking Techniques

This recipe requires no cooking, simply mix the ingredients together and chill in the refrigerator.

Ingredient Substitutions

You can use Greek yogurt instead of regular yogurt for a thicker consistency.

- Substitute lime juice for lemon juice for a slightly different flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the soup with a drizzle of olive oil and a sprinkle of chilli powder for a beautiful presentation.

Pairing Recommendations

Serve Cold Yogurt and Tomato Soup as a starter before a main course of grilled meats or kebabs.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply stir the soup and serve chilled.

Nutrition Information

Calories per serving

Each serving of Cold Yogurt and Tomato Soup contains approximately 150 calories.

Carbohydrates

Each serving of Cold Yogurt and Tomato Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cold Yogurt and Tomato Soup contains approximately 6 grams of fat.

Proteins

Each serving of Cold Yogurt and Tomato Soup contains approximately 4 grams of protein.

Vitamins and minerals

This soup is a good source of vitamin C, vitamin A, and calcium.

Alergens

This recipe contains dairy (yogurt) and is not suitable for those with dairy allergies.

Summary

Cold Yogurt and Tomato Soup is a low-calorie, refreshing dish that is rich in vitamins and minerals.

Summary

Cold Yogurt and Tomato Soup is a delicious and healthy dish that is perfect for summer. With its tangy flavor and creamy texture, it is sure to be a hit at your next gathering.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cold Yogurt and Tomato Soup (Hasa Laban Ma' Tomata). It was a warm summer day, much like today, when I stumbled upon a small cookbook tucked away in the corner of a bustling market in Beirut. The cover was worn and faded, but the pages inside were filled with a treasure trove of traditional Lebanese recipes.

As I flipped through the pages, my eyes landed on a simple yet intriguing recipe for Cold Yogurt and Tomato Soup. I had never heard of such a dish before, but something about the combination of tangy yogurt and juicy tomatoes piqued my interest. I knew I had to learn how to make it.

I quickly purchased the cookbook and rushed home to try out the recipe. The ingredients were simple enough: ripe tomatoes, fresh mint, garlic, yogurt, and a splash of lemon juice. I gathered everything I needed and got to work in the kitchen, following the instructions carefully.

The first step was to chop the tomatoes and garlic and sauté them in a bit of olive oil until they were soft and fragrant. The aroma that filled my kitchen was heavenly, a tantalizing mix of sweet tomatoes and pungent garlic.

Next, I added the tomatoes to a blender along with a generous dollop of creamy yogurt and a handful of fresh mint leaves. I gave everything a good whirl until the mixture was smooth and creamy, then seasoned it with a squeeze of lemon juice and a pinch of salt.

I poured the soup into a large bowl and placed it in the refrigerator to chill for a few hours. The anticipation was almost unbearable as I waited for the flavors to meld and the soup to cool to the perfect temperature.

Finally, the moment of truth arrived. I ladled the chilled soup into bowls and took a tentative sip. The first taste sent shivers down my spine - it was unlike anything I had ever tasted before. The tangy yogurt paired perfectly with the sweet tomatoes, while the mint added a refreshing burst of flavor. It was a symphony of tastes and textures in every spoonful.

I couldn't believe how such simple ingredients could come together to create such a complex and delicious dish. I knew right then and there that this recipe would become a staple in my kitchen, a dish to be shared with loved ones and passed down through generations.

Over the years, I have made Cold Yogurt and Tomato Soup countless times, each batch just as satisfying as the last. I have served it at family gatherings, shared it with friends, and even taught my grandchildren how to make it. It has become a beloved tradition in our family, a reminder of the simple pleasures that can be found in a bowl of soup.

As I sit here now, in my cozy kitchen, I can't help but smile as I think back on that fateful day when I discovered this recipe. It has brought me so much joy and fulfillment over the years, and I am grateful for the culinary journey it has taken me on. I may have learned this recipe from a cookbook in a market in Beirut, but it has become so much more than just a dish - it is a part of who I am, a testament to the power of food to bring people together and create lasting memories.

Categories

| Chile Leaf Recipes | Iraqi Recipes | Iraqi Soups | Tomato Juice Recipes | Yogurt Recipes |

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