Tomato Soup via Chennai

 I've made the below tomato soup for years, it comes from the original Moosewood Cookbook and is deliciously everything tomato soup should be.  But, as a good friend once said of me and my cooking, I never do leave well enough alone.  Last week I was craving something spicier and more eastern.  I took the recipe below and added a 2 teaspoons of garam masala instead of the dill.  And instead of the simple yogurt and scallion topping I topped it with dollops of this:

1/2 cup yogurt
zest from one lemon
2 minced green onions
1 finely diced fresh tomato
2 tablespoons fresh parsley (cilantro, mint or basil would be good too)

Mix together and spoon on top of the soup at the last minute so you have a contrast of hot and cold. 



Spicy Tomato Soup


1 1/2 cups minced onion
3 cloves garlic -- crushed
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon dill weed
1/8 teaspoon black pepper -- or more
2 pounds canned tomatoes -- crushed
OR:
6 cups canned tomatoes -- chopped with liquid
1 tablespoon honey
1 tablespoon mayonnaise -- or sour cream


  yogurt, parsley & scallions for topping

Saute onions and garlic, with salt, in combined olive oil and butter in a
kettle or large saucepan. Cook five minutes - until translucent- then add
dill, pepper, tomatoes and honey. Cover and simmer at least 45 minutes -
low heat.

Five minutes before serving, whisk in mayonnaise or sour cream . Taste to
correct seasonings.