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| Cold Cherry Tomato Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 6
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Ingredients
1 teaspoon olive oil
1 cup thinly sliced onion
1/2 teaspoon sugar
1 garlic clove, sliced
2 1/2 cup halved cherry tomatoes
2 tablespoon minced fresh chives, divided
1/2 teaspoon salt
1/4 teaspoon pepper
10 1/2 oz low-salt chicken broth, (1 can)
1/4 cup plain nonfat yogurt
1 cup evaporated skimmed milk
Cooking 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: 3/4 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
stews
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