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Cold Cherry Tomato Soup

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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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