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CATEGORY CUISINE TAG YIELD
August 1993 1 servings

INGREDIENTS

3 lb Tomatoes; (about 6), cored and
; cut into chunks
1 c Plain yogurt
1 ts Curry powder
1 c Packed fresh basil leaves; chopped fine

INSTRUCTIONS

In a food processor or blender pure the tomatoes in batches, force
the pure through a fine sieve set over a bowl, and whisk in the
yogurt, the curry powder, the basil, and salt and pepper to taste.
Chill the soup, covered, until it is cold. (The soup may be made 1
day in advance and kept covered and chilled).
Makes about 5 cups, serving 4.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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