Directions:
- In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.19 Kcal (336 kJ) | ||
| Calories from fat | 13.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 2% | |
|---|---|---|---|
| Cholesterol | 6.37mg | 2% | |
| Sodium | 36.36mg | 2% | |
| Potassium | 727.29mg | 15% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 10.63g | 43% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 4.25g | 8% | |
| Vitamin C | 38.6mg | 64% | |
| Iron | 0.1mg | 1% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 24.94 Kcal (104 kJ) | ||
| Calories from fat | 4.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 2% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 2% | |
| Sodium | 11.31mg | 2% | |
| Potassium | 226.15mg | 15% | |
| Total Carbs | 4.22g | 5% | |
| Sugars | 3.3g | 43% | |
| Dietary Fiber | 0.89g | 11% | |
| Protein | 1.32g | 8% | |
| Vitamin C | 12mg | 64% | |
| Calcium | 27.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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