Chilled Tomato and Yogurt Soup

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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

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.

Ingredients

  • 1 pound ripe red tomatoes, peeled, cored, seeded, and cut into 1-inch cubes
  • 2 cups plain lowfat or nonfat yogurt

Method

  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.