1 kg (2.2 lbs.) fresh ripe tomatoes
50mls extra virgin olive oil
1 cup bulgur wheat
1 cup Greek sheeps' milk yogurt
1 tblsp sun-dried tomato, finely chopped
1 tblsp fresh basil, finely chopped
salt, white pepper
pinch of sugar

Method:

Cut the tomatoes in quarters.Place in a sauce pan with a little salt, pepper and sugar.Heat over medium-low flame until the tomatoes exude their own juices and wilt.Add a little water if they become too dry.Pass them through a food mill and discard the seeds.

Bring 1 litre of water to boil, add the bulgur and bring back to simmer. Remove from heat and let stand for 15 minutes.

Add the bulgur to the tomatoes (there should be three cups of tomato pulp - if there isn't add enough water to make three cups).Bring the mixture to a boil, reduce heat and simmer for about 10-15 minutes, until the soup is thick and hearty.

Using a fork, mix together the yogurt, sun-dried tomato, olive oil and basil.Season to taste. Serve the soup hot or cold with a dollop of tomato yogurt.

Serves 4