Name: Cold Cherry Tomato Soup
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

Whenever a Christian converses with a non-Christian about the truth of the faith, every request of the non-Christian for the proof of Christianity should be met with an equally serious request of proof for the non-Christian's philosophy of life. Otherwise we get the false impression that the Christian worldview is tentative and uncertain, while the more secular worldviews are secure and sure, standing above the need to give a philosophical and historical accounting of themselves. But that is not the case. Many people who demand that Christians produce proof of our claims do not make the same demand upon themselves.

John Piper

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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