Soups Recipes - Tomato and Yoghurt Refresher

Ingredients

• 400 g/14 oz/1 large can tomatoes

• 30 ml/2 tbsp tomato puree (paste)

• 5 cm/2 in piece cucumber

• 2 spring onions (scallions), chopped

• 1 red (bell) pepper, chopped

• 15 ml/1 tbsp Worcestershire sauce

• A few drops of Tabasco sauce

• 150 ml/2/3 cup thick Greek-style plain yoghurt

• A little milk

• 50 g/2 oz/1/2 cup cooked long-grain rice

• Salt and freshly ground black pepper

• A few snipped chives

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Method:

1. Put the tomatoes in a blender or food processor. Add the tomato puree.

2. Cut off 6 thin slices of cucumber for garnish, roughly chop the remainder and add to the tomatoes with the spring onions, red pepper, Worcestershire and Tabasco sauces.

3. Puree until smooth. Blend in the yoghurt and thin with a little milk if necessary. Stir in the rice and season if necessary.

4. Ladle into soup bowls and garnish each with a slice of cucumber and a few chives.