Score an "X" on the top of the tomatoes and place them in a pot or bowl. Pour boiling water over them and blanch for 15-20 seconds.

Peel the blanched tomatoes, cut them into several pieces, and remove the green, hard parts from the middle.

Peel and chop the onion into smaller pieces. Peel the garlic and slice it. In a pot, heat the olive oil over medium heat. After a moment, add the onion and garlic. Fry for a few minutes, stirring occasionally.

Then add the tomatoes. Stew covered over low heat for about 20-30 minutes, stirring occasionally.

After the indicated time, blend the entire soup with a hand blender until you get a cream with a uniform and smooth consistency.

Add yogurt and blend again. Taste and season with salt and pepper to your liking. If you find the soup too thick, add some water and mix.

Serve on a plate.