Warm tomato soup with yogurt and mastiha

Wash and dry the tomatoes. Cut them in half lengthwise and remove the seeds. Toss the tomatoes with olive oil, lemon juice, mastiha sugar, salt, and pepper. Place them in a lightly oiled shallow baking pan in the middle of the oven. Cut the top off the garlic head and wrap it in foil. Place the whole garlic on the bottom of the oven. Grill the tomatoes until slightly charred and softened, about 12–15 minutes. Then place them in a bowl. Turn off the grill and immediately preheat the oven to 190˚C to continue roasting the garlic for another 10 minutes, until softened. Remove and let cool slightly.
Squeeze the garlic cloves out like a paste. Place them in a food processor with the tomatoes, in batches if necessary, and purée until smooth. Pour the mixture into a large pot. If desired, strain the purée before heating. Thin the mixture with stock to the desired consistency and heat through. Add a little more olive oil if needed for a silkier texture. Season with salt, pepper, and lemon juice to taste.
Mix the yogurt with cayenne, mastiha oil, lemon zest, and white pepper. Serve the soup in individual bowls. Sprinkle with chopped chives. Chop the herbs just before garnishing the soup. Place a spoonful of the yogurt mixture in the center of the soup and serve

€11,75

€246,95

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