Cold Cherry Tomato Soup

recipe

Yield:

6 servings (serving size: 3/4 cup).

Recipe from

Cooking Light

Nutritional Information

Calories 77
Caloriesfromfat 18 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 5.2 g
Carbohydrate 11.8 g
Fiber 1.4 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 276 mg
Calcium 153 mg

Ingredients

1 teaspoon olive oil
1 cup thinly sliced onion
1/2 teaspoon sugar
1 garlic clove, sliced
2 1/2 cups halved cherry tomatoes
2 tablespoons minced fresh chives, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup plain nonfat yogurt
1 cup evaporated skimmed milk

Preparation

Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; sauté 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.

Ladle into individual bowls, and top with remaining chives.

Note:

May 1995
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