Chilled Tomato-Yogurt Soup (Weir)

* Exported from MasterCook *

Chilled Tomato-Yogurt Soup (Weir)

Recipe By : YOU SAY TOMATO, by Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups plain yogurt
3 medium ripe red tomatoes -- peeled
seeded and chopped
2 garlic cloves -- peeled
ends removed -- minced
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh dill
1 1/4 cups cold milk
3 tablespoons white wine vinegar
OR fresh lemon juice
coarse salt
freshly ground black pepper
6 small dill sprigs

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. Makes 6 servings
(about 6 cups).

[per serving: 109 calories (51% from fat), 6 grams fat (3 grams sat. fat),
9 grams carbohydrate, 5 grams protein, 70 mg sodium, 15 mg cholesterol, 169
mg calcium, 1 grams fiber.]


Notes: Tested by Susan Selasky for the Detroit Free Press Test Kitchen July
29, 1998

Kitpath@earthlink.net 8/27/98


- - - - - - - - - - - - - - - - - -