Chilled Tomato and Yogurt Soup

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This soup is so refreshing we have been known to pour it into a tall glass and drink it through a straw.


  • 1 pound ripe red tomatoes, peeled, cored, seeded, and cut into 1-inch cubes
  • 2 cups plain lowfat or nonfat yogurt
  • ¼ cup chopped sweet onion
  • 1 tablespoon sugar
  • 1 tablespoon chopped basil leaves
  • ½ teaspoon salt, or to taste
  • Pinch of cayenne
  • 2 large basil leaves, rolled tightly and cut crosswise into thin strips, for garnish


    1. Combine the tomatoes, yogurt, onion, sugar, chopped basil, salt, and cayenne in a food processor or blender. Puree the mixture until smooth. Transfer to a bowl and refrigerate until well chilled.
    2. Ladle the chilled soup into bowls and garnish with the thin strips of basil.