|At a glance|
|Preparation time||20 mins|
|Cooking time||10 mins|
40g grated parmesan or pecorino Romano
500g ripe tomatoes (about 2-3 large), cored, coarsely chopped
1 cup Jalna Greek Yoghurt
1/4 cup extra virgin olive oil + extra to garnish
12 basil leaves, roughly chopped + extra to garnish
2 large garlic cloves, peeled and roughly chopped
2 green onions, roughly chopped
2 ice cubes (optional)
1 3/4 teaspoons salt + more to taste
1 1/2 teaspoons red wine vinegar + more to taste
½ teaspoon Worcestershire Sauce, or to taste
Pinch cayenne pepper or Tabasco sauce
Cracked black pepper, to taste
Finely diced red capsicum & Lebanese cucumber, to garnish
- Heat a large nonstick frypan over medium heat. Spread 1 1/2 tablespoons cheese in a thin layer in pan. Let melt and brown on bottom, about 30 -60 seconds. Flip cheese over using a spatula and cook a further 30 – 60 seconds to brown the other side. Drain on paper towel. Repeat with remaining cheese. Break fried cheese into large pieces.
- To make soup, place tomatoes, yoghurt, olive oil, basil, garlic, green onion, ice (optional), salt, vinegar, Worcestershire, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary.
- Pour into small glasses and garnish with chopped basil, capsicum, cucumber and a drizzle of olive oil. Serve with cheese wafers.