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Chilled Tomato-Yogurt Soup

 
17

Yield

6

servings

Prep

2

hrs

Cook

0

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

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 ¼ cups milk
cold
3 tablespoons white wine vinegar
1 x kosher 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, purée 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 13847% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 85mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 18% Vitamin C 19%
Calcium 25% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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