Creamy Chilled Tomato Soup
3 pounds tomatoes
(about 6), cored and cut into chunks
In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).
Per Serving: 107 Calories; 2g Fat (15.4% calories from fat); 1g Saturated Fat; 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
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