GARLIC TOMOTA SOUP

• Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
• Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, 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 mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
• Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
• Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
• Serve chilled in the same pot garnished with sprigs of fresh mint.