Tomatoes roasted with tandoori spices and garlic, blended into a velvety soup and garnished with a swirl of mint-infused yogurt.
Roasted Tomato soup was first mentioned in 1857 by Eliza Leslie in her New Cookery Book. It is said to be of Spanish origin. It can be served hot or cold, and traditionally the cold version is called Gazpacho, which originated from southern Spain.
