6 large ripe
Peel the tomatoes by submerging them in boiling water for 15 seconds. Remove to a colander and rinse under cold water. The skins will slip right off.
Core the tomatoes and gently squeeze out the seeds. Chop half of them coarsely and puree the other half in a food processor. Combine the puree and shopped tomatoes in a large mixing bowl.
Blend the remaining ingredients, except the herb croutons, with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled, garnished with herb croutons.
Per Serving: 94 Calories; 5g Fat (43.8% calories from fat); 1g Saturated Fat; 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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