Soup: Yogurt and Tomato Soup

Ingredients:
2 cloves garlic, crushed
2 tomatoes, chopped
1 cup strained yogurt (we use Greek yogurt)
1 Tbs flour
1 cup milk
1 cup water
1/4 tsp turmeric
margarine or butter
salt

1. Heat a little margarine or butter in a saucepan and cook the garlic for a few minutes (don't let it burn).
2. Add the tomatoes and stir as they cook
3. In a bowl or blender, mix the strained yogurt with the flour and add the milk and water, turmeric and salt to taste.
4. Spoon the mixture into the saucepan and stir into the tomatoes and garlic.
5. Bring the soup slowly to a boil and simmer 10 min or so, stirring until it thickens.

Recipe adapted from The World in Your Kitchen, Troth Wells, copyright New Internationalist, 1993