| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups and, Stews | 6 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Thinly sliced onion |
| 1/2 | ts | Sugar |
| 1 | Garlic clove, sliced | |
| 2 1/2 | c | Halved cherry tomatoes |
| 2 | tb | Minced fresh chives, divided |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 10 1/2 | oz | Low-salt chicken broth, (1 can) |
| 1/4 | c | Plain nonfat yogurt |
| 1 | c | Evaporated skimmed milk |
INSTRUCTIONS
Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; saute 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. Yield: 6 servings (serving size: 3/4 cup). Per serving: 76 Calories; 1g Fat (12% calories from fat); 7g Protein; 12g Carbohydrate; 2mg Cholesterol; 344mg Sodium NOTES : Ladle into individual bowls, and top with remaining chives. Recipe by: Cooking Light, May 1995, page 141 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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