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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