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Title: Chilled Tomato-Lime Soup
Categories: Soup Lowcal
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 2 | lg | Carrots; peeled and chopped |
| 2 | 16-oz cans tomatoes; well drained and coarsely chopped (2 cu | |
| 1 | c | Chicken broth |
| pn | Salt | |
| Salt and ground pepper | ||
| 1 1/2 | c | Plain low-fat yogurt |
| 3 | tb | Fresh lime juice |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Fresh basil; chopped OR |
| 1 | ts | Crumbled dried basil |
| ds | Tabasco | |
| GARNISH | ||
| Dollop of yogurt | ||
| Sprig of fresh basil | ||
In a large nonstick saucepan, heat the oil and saute the onions and carrots over medium heat untl soft but not browned. Add the tomatoes, broth, sugar, and salt and pepper. Bring to a boil, cover, and simmer for 25 minutes or until vegetables are soft. Cool.
Place the mixture in a food processor or blender and add the yogurt, lime juice, parsley, basil, and Tabasco; puree until smooth. Place in a covered container and chill for 4 to 6 hours or overnight.
Adjust the seasonings and serve each portion garnished with a dollop of yogurt and a sprig of fresh basil or parsely.
VARIATION: If desired, 3/4 cup buttermilk and 1/3 cup low-fat yogurt can be substituted for the yogurt.
Source: Make It Easy Make It Light.
Judi's Notes: You might want to add a pinch of sugar to cut down on the acidity of the tomato and lime combination.
Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com
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