Ingredients
- 3 sun-dried tomatoes, snipped (no packed in oil)
- 1/2 cup water (boiling)
- 1 large Spanish onion, peeled and finely chopped
- 1 medium leek, washed & finely chopped (white part and just a little green)
- 3 tablespoons oil (olive oil)
- 1 can (14 1/2 ounce) diced tomatoes, with the juice (petite diced)
- 1 teaspoon granulated sugar
- 1 garlic clove, minced
- 1/2 orange, zested (grated)
- 2 tablespoons fresh mint, finely chopped
- 4 1/2 cups broth (see recipe description)
- 1 1/2 cups Greek yogurt
- 1 tablespoon all-purpose flour
- Salt & freshly ground black pepper, to taste
- 1/2 cup flat leaf parsley, minced
How to Make
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Step 1: Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
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Step 2: In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
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Step 3: Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
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Step 4: In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring constantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
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Step 5: Adjust seasonings, then add the fresh parsley. Serve immediately.
We hope you enjoy this recipe!
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