Cream of Mater Soup

1 ~28oz can crushed tomatoes
1 ~28oz can petite dice tomatoes
1 64oz jug of V-8 or tomato juice (Kelly-safe)
1/2 tsp white pepper
1 Tbsp dried basil flakes
1/4 tsp allspice
2 Tbsp balsamic vinegar
1/2 cup red wine
zaatar to taste;  start w/ 1 T


1 Qt plain df yogurt (lowfat is fine, but add cream below or a couple of tablespoons of butter to enhance the mouthfeel of the soup)
frozen scallops or shrimp

Dump all except the last two ingredients in a soup pot.  Bring to a boil, then simmer. You’re not actually cooking it, but melding the flavors.  Add the yogurt, and bring back to a simmer.  Remove from heat.  The scallops or shrimp can be added now (still frozen), or later just before serving.