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“Refreshing”
READY IN:
1hr 20mins
YIELD:
6 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Place tomatoes on rimmed baking sheet with silpat. Drizzle with olive oil and sprinkle with sugar, salt and pepper. Roast until edges begin to wrinkle and juices release, about 35 minutes.
  3. Transfer tomatoes and juice to a bowl.
  4. Heat a medium saucepan and ad 2 tbs olive oil over medium heat.
  5. Add onions, coriander, cumin and caraway. Cook and stir til onions are tender, about 4 minutes. Add chiles or red pepper flakes.
  6. Add tomatoes and chicken stock. Bring to a boil. Reduce heat and simmer about 10 minutes.
  7. Use stick blender to smooth it out.
  8. You can strain it through a course sieve, or just enjoy the lumps.
  9. Season with salt and pepper.
  10. Chill for at least 3 hours.
  11. Garnish with a teaspoon of plain yogurt and thinly sliced cherry tomato and serve.

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