Chilled Tomato and Yogurt Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time. Ingredients:
1 1/2 cups onions, chopped |
2 tablespoons butter, melted |
3 cups tomatoes, peeled, seeded and chopped |
2 cups cucumbers, peeled, seeded and chopped |
2 cups chicken broth |
1 teaspoon dried basil |
2 cups plain yogurt |
1/2 teaspoon salt |
chopped fresh mint |
Directions:
1. Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender. Add tomato, cucumber, chicken broth and basil. Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently.
2. Transfer half of the tomato mixture to a blender, cover and process until smooth. Repeat the procedure with the remaining mixture. (Or use an immersion blender). Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls. Garnish with fresh chopped mint.
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