Tomatoes: 10 medium sized
Garlic: 4 cloves
Bay leaves: 2
Pepper: 1½ tsp crushed
Corriander leaves: 1 tsp finely chopped
Salt to taste
Skimmed Milk Yogurt: 2 tsp
Lemon juice: 2 tsp
fresh Mint: 4 sprigs
Method:
Wash and finely chop the tomatoes. peel garlic and crush. Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and crushed pepper corn for about five to six minutes or until soft. Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the finely chopped corriander leaves and salt, whisk the skimmed milk yogurt and mix into the tomato mixture. And then mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. Refrigerate for four hours to set. Do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.