- 5 tomatoes, peeled and sliced
- 2 medium onions, sliced
- 1 to 2 tablespoons sugar
- 1 sprig fresh parsley
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch
- 3/4 cup water
- 2 tablespoons plain yogurt (optional)
How to Make It
Combine tomatoes, onion, sugar, parsley, salt, pepper, and Worcestershire sauce in a medium Dutch oven. Cover and cook over medium heat 20 minutes or until vegetables are tender.
Process tomato mixture through a food mill. Return tomato mixture to Dutch oven; discard pulp.
Combine cornstarch and water, stirring until smooth; add to tomato mixture, stirring well. Bring to a boil; reduce heat, and simmer until soup is thickened. Serve soup hot or chilled; garnish each serving with 1 teaspoon plain yogurt, if desired.