Chilled tomato vegetable soup with yogurt

1 Servings

Ingredients

QuantityIngredient
3cupsTomato juice
¼teaspoonCayenne pepper
¼teaspoonSalt
10ouncesFrozen corn
1Green pepper; diced
1mediumZucchini; chopped
18ouncesPlain yogurt
1bunchScallions; sliced

Directions

Cost: $ - Preparation Time: 25 minutes Difficulty Level: 2 - Servings: 4 1. Heat all ingredients except yogurt to boiling in 4 quart dutch oven.

Reduce heat and simmer, uncovered, until vegetables are crisp/tender.

2. Remove from heat; cool for 10 minutes. Stir yogurt into soup until smooth. Heat over medium heat, stirring constantly, until just hot. Make sure not to boil it.

3. Transfer to a large bowl and chill for 5 hours or overnight.

NUTRITIONAL INFORMATION per serving 200 Calories, 11g Protein, 34g Carbohydrates, 2g Fat, 10mg Cholesterol, 850mg Sodium Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Jul 25, 1997