1-1½ cups yogurt
1-1½ tbs extra virgin olive oil
juice of 1 lemon
a pinch of thyme, dried and ground
4½ cups fresh tomato juice
spring onions, finely chopped
1-1½ tsp curry powder
salt and pepper to taste
In a large bowl whip the yogurt till it is frothy.
Add the oil, the lemon juice, the curry powder, and the thyme and mix all the ingredients together thoroughly.
Little by little, add the tomato juice and stir. Add salt to taste.
Cover the soup and chill in the refrigerator. Serve in individual soup bowls, garnished with a herb of your choice.