Chilled Tomato-Yogurt Soup (Weir)

Chilled Tomato-Yogurt Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir

6 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

3 cups plain yogurt

3 medium ripe red tomatoes -- peeled

seeded and chopped 2 garlic cloves -- peeled

ends removed -- minced

1 tablespoon extra-virgin olive oil

3 tablespoons chopped fresh dill

1 1/4 cups cold milk

3 tablespoons white wine vinegar

OR fresh lemon juice

coarse salt

freshly ground black pepper

6 small dill sprigs

2 to 3 coffee filters or cheesecloth. Set over a bowl

and place the yogurt in the strainer. Refrigerate for 2 hours to allow the

whey (liquid) to drip from the yogurt. Discard the liquid and place the

yogurt in a medium bowl. Add the tomatoes, garlic, olive oil, dill and milk. Combine well. In a blender, puree the mixture in batches, if

necessary, until smooth. Pour into a bowl, add the vinegar and season to

taste with salt and pepper. Chill for at least 1 hour. At serving time,

ladle the soup into bowls and garnish with dill sprigs. Makes 6 servings

6 cups

109 calories (51% from fat),

6 grams fat (3 grams sat. fat),

9 grams carbohydrate,

5 grams protein,

70 mg sodium,

15 mg cholesterol,

1 grams fiber.

Notes: Tested by Susan Selasky for the Detroit Free Press Test Kitchen July

29, 1998 Kitpath

8/27/98 - - - - - - - - - - - - - - - - - -