How to make
Peel the tomatoes and liquidize or blend them in a blender for 2 minutes.
Add the strained yogurt, cold water, lemon juice, black pepper, olive oil and just the leaves from the mint sprig to them. Set aside a few strips from it for decoration.
Run the blender again for 2 minutes on high speed or if using a liquidizer, blend, until a perfectly smooth and fluffy mixture is obtained. If desired, add more lemon juice or salt and black pepper to adjust it to your taste.
Distribute the cold tomato soup into bowls, decorate it with mint leaves, drizzle it with aromatic olive oil or, if you wish, add a spoonful of condensed milk to each serving.
Serve the tomato soup immediately or refrigerate it for up to 1 day, if you're not going to be eating it immediately.
Enjoy your meal!
