Chilled tomato vegetable soup with yogurt

Yield: 1 Servings

Measure Ingredient
3 cups Tomato juice
¼ teaspoon Cayenne pepper
¼ teaspoon Salt
10 ounces Frozen corn
1 \N Green pepper; diced
1 medium Zucchini; chopped
18 ounces Plain yogurt
1 bunch Scallions; sliced

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

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