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Cold Cherry Tomato Soup

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

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

Nutrition 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

How to Make It

  1. 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.

  2. Place tomato mixture and yogurt in a food processor, and process until smooth. Pour mixture into a bowl; stir in milk. Cover and chill.

  3. Ladle into individual bowls, and top with remaining chives.