Spicy Tomato Soup


250 g FAGE Total Yoghurt

90 ml olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

150 g white mushrooms, sliced

10 sun dried tomatoes in 2 separate bowls

8 tomatoes, diced

3 tbsp vinegar

10 ml dry white wine

Leaves of 1 bunch of basil, finely chopped

Salt and black pepper

5 g sugar

½ tsp sweet paprika

  1. Heat 2 tablespoons of the olive oil in a deep pan and sauté the chopped onion and garlic for 3 minutes.
  2. Add the mushrooms and half of the sun-dried tomatoes and sauté for 3 more minutes.
  3. Then add the diced tomatoes along with the white wine, vinegar, ½ cup of water and half of the chopped basil. Season to taste, add the sugar and paprika, then simmer for 40 minutes.
  4. Transfer the ingredients to a blender, add 2 tablespoons of olive oil, and blend until smooth.
  5. FAGE Total Sauce:
    In a large mixing bowl, combine the rest of the sun-dried tomatoes, the other half of the chopped basil, the FAGE Total yoghurt and 2 tablespoons of olive oil. Mix well, then add salt and pepper to taste.
  6. Serve the soup in deep dishes topped with a dollop of the FAGE Total sauce.