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Chilled Tomato Soup with Cilantro-Yogurt Swirl

  • 4servings
  • 85minutes
  • 135calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) ground cumin

  2. 2 pound(s) ripe tomatoes , coarsely chopped (about 5 cups)

  3. 1/2 cup(s) chopped red onion

  4. 2 chopped fresh cilantro , divided

  5. 2 teaspoon(s) chopped chipotle pepper in adobo sauce , (see Note)

  6. 1 cup(s) fresh corn kernels , (from about 2 ears)

  7. 1 cup(s) ice water

  8. 2 tablespoon(s) lime juice , or to taste

  9. 1 teaspoon(s) kosher salt , or to taste

  10. 1 cup(s) low-fat plain yogurt

Instructions Jump to Ingredients ↑

  1. To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.

  2. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.

  3. To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).

  4. To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.

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