Chilled Tomato-Yogurt Soup

3 hours Prep: 2 hours Cook: 0 minutes

138 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	cups	yogurt, plain
3	medium	tomatoes	ripe, red, peeled, seeded and chopped
2	each	garlic cloves	peeled, ends removed, minced
1	tablespoon	olive oil, extra-virgin
3	tablespoons	dill weed	chopped fresh
1 1/4	cups	milk	cold
3	tablespoons	white wine vinegar
1	x	coarse salt
1	x	black pepper	freshly ground
6	sprigs	dill weed, fresh

Directions

Line a strainer with 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.

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Nutrition Facts

Serving Size 249g

Amount per Serving

Calories 138 47% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 20mg	7%
Sodium 85mg	4%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	4%
Sugars 10.0g
Protein 7.0g	14%

Vitamin A	18%		Vitamin C	19%
Calcium	25%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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