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I own a copy of Mediterranean Light and have never noticed this recipe. Time to dust off that copy and pay more attention! This was delicious and another easy recipe to prepare. After bringing the ingredients to a simmer in Step #3, the mixture was transferred to a crock pot and cooked on LOW for about 3-3 1/2 hours. Used Spanish smoked paprika which meant I skipped the cayenne at the end. Roasting the tomatoes (fresh in this case) might bring out that much more flavor...Nancy's whole milk yogurt dolloped on top. Served with Lemon Pepper Bread Abm. Reviewed for ZWT 6.

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COOKGIRL June 11, 2010

This is a great soup. I don;t know what I was thinking picking a soup when we are already set into summer. It was 100+ just the other day, anyway, I fixed yesterday and descided to eat cold. Superb! I am taking for lunch for the week. I used water because I didn't have the stock, next time I will make sure I have the stock.

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Gone Fishin' May 27, 2008

This tomato soup is perfect! Way more flavor than the canned stuff. It's also great because I am trying to drop a few pounds right now and this is low calorie....a hearty filling soup that is good for you! I am going to make this all summer long (will never make canned again!). We had it hot this time with light sour cream instead of yogurt, but I think will try it cold next time for a change. Thank you Kumquat this is sooo good!!

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Red Chef Mama May 10, 2008
Tomato Cilantro Soup