Recipe: Hot and cold tomato yogurt soup

One of my comfort foods is undoubtedly soup. It has the magical quality of making me feel cared for and giving me a false sense of control for a few moments. Sitting on the couch with a bowl of soup and spooning it to your mouth while watching something on television seems almost therapeutic. However, this narrative seems to be typical of the cold seasons, but nothing could be further from the truth: soups also have this almost miraculous quality (if not, then gazpacho).

When preparing any soup or puree, an essential step is to cook the vegetables well. Contrary to what I keep promoting, this time we need a slower and more intense cooking than usual to develop the flavors. We’re all about caramelizing here, and there’s a trick to speeding up the process: baking soda. If you’ve ever caramelized onions, you’ve seen that it takes a good 50 minutes of cooking to get it right, but what happens when you add a pinch of baking soda? Well, the process is drastically shortened. This is due to the fact that bicarbonate, as an alkaline substance, increases the pH of the onion, speeding up the well-known Maillard reaction (which is nothing but the delicious toast of cooked food). It all sounds like alchemy, but it’s just more proof that cooking is nothing more than a long and complex series of chemical reactions.

Based on the above, we will caramelize some vegetables, to which we will later add chopped tomatoes, which can be fresh or canned. The recipe is good both hot and cold, so you can play with the garnish. Personally, I like the tartness of honey-roasted capers in something warmer, while in a cold soup the intensity of green apple, mint and some anchovy roe – completely optional, but with intense umami – define the dish for me. You decide how to take it: into chaos.


You don’t need a degree in chemistry to make it


for 2 people

For soup

  • 400 g chopped tomatoes
  • 1 fresh white onion
  • 3 stalks of celery about 6 cm
  • 2 cloves of garlic
  • 1/2 tablespoon minced fresh ginger
  • fresh chili to taste
  • 10 g coriander (stems and leaves, approx. 7 branches)
  • 1 teaspoon sweet paprika
  • Lemon peel (reserve the juice for the yogurt)
  • 1 tablespoon olive oil
  • 1 tablespoon of butter
  • 1 teaspoon and a half of salt
  • 1 teaspoon and half sugar
  • 1 level teaspoon of baking soda
  • 200 ml of water

For the warm soup

  • 5 tablespoons of unsweetened Greek yogurt
  • 1 clove of garlic crushed and minced
  • Half of the lemon juice
  • 3 tablespoons of capers
  • 1 tablespoon honey or half white sugar
  • Salt to taste
  • Coriander leaves to taste

For the cold soup

  • 5 tablespoons of unsweetened Greek yogurt
  • 1 clove of garlic crushed and minced
  • Half of the lemon juice
  • Half a tart apple, finely chopped
  • ¼ fresh or red onion, finely chopped
  • 1 teaspoon minced fresh ginger
  • 10 chopped mint leaves and more for garnish
  • 10 coriander leaves, chopped
  • 2 teaspoons of anchovy roe (optional)


  1. Chop the onion, celery, garlic, ginger, fresh chilli and coriander. Simmer them with salt and sugar over medium heat in a tablespoon of oil and another butter for five minutes.

  2. Add the baking soda and paprika. Increase heat and stir frequently until caramelized (about 10 minutes).

  3. Reduce the heat to medium and add the tomatoes, water and lemon zest. Cook uncovered for another 10-15 minutes, then remove from heat. We put it in the refrigerator, depending on how we want to serve it.

  4. Mix the yogurt with lemon juice and minced garlic.

  5. Prepare the side dishes for the warm soup or the cold soup. For the warm soup, dry the capers on paper and brush with honey. Fry them in a pan over high heat until golden brown. remove them. For the cold soup, chop all the ingredients except the roe and set aside in the cold.

  6. Add two tablespoons of seasoned yogurt to each bowl of soup along with your choice of side dish. Serves.

If you make this recipe, share the result on social networks with the hashtag #RecipesComidista. And if it goes wrong, file a complaint with the Cook Ombudsman at

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