Tomato Yogurt Soup
|Ripe tomatoes||2 1⁄2 Pound, peeled, seeded and chopped|
|Plain yogurt||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Celery salt||1⁄4 Teaspoon|
|Curry powder||1⁄4 Teaspoon (Or To Taste)|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Freshly ground pepper||To Taste|
|Plain yogurt||3 Tablespoon (For Garnish)|
|Minced fresh parsley||1 Tablespoon (For Garnish)|
Puree tomatoes in processor or blender .
Add remaining ingredients except garnish and mix until smooth.
Taste and adjust seasoning.
Pour into bowl, cover and chill well.
Garnish each serving with yogurt and minced parsley