Turkish Spiced Tomato Soup Soguk Domates Corbasi Food

TURKEY & NOODLE TOMATO SOUP

Steps:

• In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2 teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8 juice and vegetables; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Break noodles into small pieces; add to soup (discard remaining seasoning or save for another use). Cook 3-5 minutes longer or until noodles are tender, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add a little reduced-sodium broth or water if necessary.

TURKISH SPICED TOMATO SOUP (SOGUK DOMATES CORBASI)

Steps:

• Puree tomatoes in a blender until liquifiedl strain out seeds if necessary.
• Add oil, lemon juice, vinegar, curry powder, and salt.
• Blend, then pour in yogurt and mix well.
• Chill for at least 2 hours.
• When ready to serve, ladle into small bowls and garnish with minced parsley.

BEST-EVER GAZPACHO

Steps:

• Finely chop 1/4 cup each of the tomato, bell pepper, cucumber and red onion. Combine in a small bowl; cover and set aside in the fridge.
• Put the remaining tomato, bell pepper, cucumber and red onion in a food processor. Add the bread, oil, and garlic; pulse until a very coarse puree.
• Transfer the mixture to a large bowl; stir in the remaining ingredients. Cover and refrigerate until well chilled, at least 2 hours or up to 2 days. Ladle the gazpacho into 4 chilled bowls and top with the reserved chopped vegetables.

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.