Chilled Tomato-Yogurt Soup (Weir) -

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 (about 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,

169 mg calcium,

1 grams fiber.

Notes: Tested by Susan Selasky for the Detroit Free Press Test Kitchen July 29, 1998

Kitpath

earthlink.net 8/27/98