Warm Broiled Tomato Soup with Mastiha-Yogurt

  • 4 pounds (2 kilos) firm ripe tomatoes

  • 4 pounds (2 kilos) firm ripe tomatoes

  • 1/3 cup extra virgin olive oil

  • 2 tsp. sugar pounded with 1 tsp. small Mastiha crystals

  • 4 Tbsp. fresh strained lemon juice

  • Salt and pepper to taste

  • 1 garlic head, whole

  • 2-4 cups good quality chicken broth

  • 1 cup drained Greek yogurt

  • Pinch of cayenne

  • 2-3 drops Chios Mastiha oil

  • Zest of ½ lemon

  • ½ tsp. ground white pepper or more to taste

  • 6 tsp. snipped fresh chives

  1. Light the broiler.

  2. Light the broiler.

  3. Wash and pat dry the tomatoes. Cut in half lengthwise and core. Toss the tomatoes with the olive oil, lemon juice, Mastiha sugar, salt, and pepper. Place the tomatoes in a lightly oiled shallow pan in the middle of the oven. Using a serrated knife, cut off the crown end of the garlic and wrap the head in aluminum foil. Place the garlic on the bottom rack of the oven. Broil the tomatoes until they are charred and soft, about 12-15 minutes. Remove to a bowl. Switch the oven from broil to bake at 375º F (190º C) and continue baking the whole garlic for another 10 minutes until soft. Remove and cool slightly.

  4. Squeeze out the pulp from the garlic. Place in a food processor together with the tomatoes, in batches if necessary, and pulse on and off until the tomatoes are pulverized. Strain, if desired, through a sieve. Place the tomato-garlic purée in a large pot. Heat and dilute to desired consistency with the broth. Adjust the texture of the soup with a little olive oil, to make it smooth and velvety. Adjust the flavor with additional salt, pepper, and lemon juice.