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Berry-Balsamic Tomato Soup

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 6

Ingredients

  • 3/4 cup fat-free buttermilk
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 5/8 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 medium ripe red beefsteak tomatoes, cored and quartered
  • 2 tablespoons white balsamic vinegar
  • 1 cup quartered strawberries
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 6 tablespoons sliced strawberries
  • Cracked black pepper

Nutrition Information

  • calories 91
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 236 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 7 ingredients in a blender; blend until smooth.

  2. Add vinegar and quartered strawberries to mixture in blender. Blend until very smooth.

  3. Place 3/4 cup soup in each of 6 bowls. Top each serving with 1 teaspoon yogurt, 1 tablespoon sliced strawberries, and cracked black pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov