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