Yield: 6 Servings
|1 teaspoon||Olive oil|
|1 cup||Thinly sliced onion|
|1 \N||Garlic clove, sliced|
|2½ cup||Halved cherry tomatoes|
|2 tablespoons||Minced fresh chives, divided|
|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.