| 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
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