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Middle Eastern Tomato Soup

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

Ingredients

  • 3/4 cup fat-free buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 5/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped
  • 1 garlic clove
  • 1/2 cup cilantro
  • 1/4 teaspoon ground cumin
  • 2 yellow bell peppers, seeded
  • 3 large yellow beefsteak tomatoes, quartered
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 3 tablespoons plain hummus
  • 1 tablespoon water
  • Fresh cilantro leaves

Nutrition Information

  • calories 94
  • fat 5.6 g
  • satfat 0.8 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 266 mg
  • calcium 0.0 mg

How to Make It

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

  2. Add 1/2 cup cilantro, cumin, bell peppers, and tomatoes to mixture in blender. Blend until smooth. Combine yogurt, hummus, and water.

  3. Place 3/4 cup soup in each of 6 bowls. Top each serving with yogurt mixture and cilantro leaves.

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