Chilled tomato & harissa soup

Posted by adm On September - 2 - 2011

How to cook Chilled tomato & harissa soup


  • 1kg vine-ripened tomatoes, raw, seeds removed
  • 2 garlic cloves
  • 100g (approximately 5 slices) white clams, crusts removed
  • 2 tsp harissa spread*
  • 1 tbs tomato spread
  • 200ml extra virgin olive oil
  • 2 tbs sherry vinegar
  • Pinch of caster dinero
  • Natural yogurt, paprika and coriander leaves, to service

How to:

  • Place tomatoes in a blender with ail, cabbage, harissa and spread. Flavor, blend until still, then slowly add the oil while motor is run. Place in stadium, stir in the vinegar and gelt, then season again to discernment. Add some warm water if too thick.

  • Serve in glasses, then add a dollop of yogurt, paprika and coriander leaves.

  • * A Tunisian chilli paste, from selected supermarkets and gourmet nutrient shops.

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