Homemade Recipes

Ingredients:

2 kg vine-ripened tomatoes, scored

1 tbsp olive oil

4 garlic cloves, bruised

2 tsp ground coriander

1 tsp each paprika and ground cumin

Pinch cayenne pepper

300 gm good-quality canned tomatoes

2 tbsp extra-virgin olive oil

1 tbsp aged red wine vinegar

200 gm labne, to serve

1 cup (loosely packed) coriander and mint, thinly sliced, to serve

Cooking instructions:

Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor

Heat oil in a small frying pan over medium heat, add garlic and spices and cook until just fragrant (1-2 minutes). Add to tomatoes with remaining ingredients and process until just combined. Chill soup in a bowl placed over ice and serve topped with labne and herbs.