Cold cherry tomato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | cup | Thinly sliced onion |
| ½ | teaspoon | Sugar |
| 1 | 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 |
Directions
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.