Cold cherry tomato soup

Yield: 6 Servings

Measure Ingredient
1 teaspoon Olive oil
1 cup Thinly sliced onion
½ teaspoon Sugar
1 \N Garlic clove, sliced
2½ cup Halved cherry tomatoes
2 tablespoons Minced fresh chives, divided
½ teaspoon Salt
¼ teaspoon Pepper
10½ ounce Low-salt chicken broth, (1 can)
¼ cup Plain nonfat yogurt
1 cup Evaporated skimmed milk

Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; saute 5 minutes. Add tomatoes, 1 tablespoon chives, salt, pepper, and broth; cover, reduce heat to low, and simmer 20 minutes.

Place tomato mixture and yogurt in a food processor, and process until smooth. Pour mixture into a bowl; stir in milk. Cover and chill. Yield: 6 servings (serving size: ¾ cup).

Per serving: 76 Calories; 1g Fat (12% calories from fat); 7g Protein; 12g Carbohydrate; 2mg Cholesterol; 344mg Sodium NOTES : Ladle into individual bowls, and top with remaining chives.

Recipe by: Cooking Light, May 1995, page 141 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.

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