Chilled Tomato-Yogurt Soup
17
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.
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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?
