| 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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