Tomato soup with yogurt

“It is eaten both hot and cold. We would recommend it cold to highlight the freshness of Mala Peruviana in combination with the coolness of yogurt. Very simple and fast recipe. ”

Ingredients (hot)

• 1 bottle of Mala Peruviana red or orange 500ml
• 1 large onion
• 1 clove garlic
• 150 g yogurt
• 1 tbsp. tapenade
• Basil leaves
• 1 pinch of sugar
• 1 pinch of paprika
• 100 ml red wine
• Olive oil
• Salt Pepper

Tomato soup with yogurt (hot) preparation

Heat the oil in a saucepan, sauté the chopped onion and garlic. Once golden brown, add the Mala Peruviana juice, sugar, basil (keep for decoration), paprika and bring to a boil. Continue with the wine and salt and pepper. Leave it covered for 15 minutes to boil. Remove from the heat and sprinkle with olive oil. Mix well. Leave to cool, serve a little in a deep dish and add the yogurt like a ball in the center and double the olive paste. Finish with freshly ground pepper and garnish with basil leaves.

Ingredients (cold)

• 1 bottle of Mala Peruviana red or orange 500ml
• 1 tbsp. tapenade
• 150 g yogurt
• 2 chopped basil leaves
• 1 pinch of paprika
• Salt Pepper

Tomato soup with yogurt (cold) preparation

Put the Mala Peruviana in a dish of our choice, add the yogurt ball in the center, the olive paste next to it, in the spoon where we will eat the soup. Garnish with the basil and powder with the paprika. Salt Pepper. With the spoon we have the olive paste we incorporate the ingredients, we homogenize and we enjoy a cool tomato soup.