 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 teaspoon olive oil |
1 cup thinly sliced onion |
1/2 teaspoon sugar |
1 garlic clove, sliced |
2 1/2 cups halved cherry tomatoes |
2 tablespoons minced fresh chives, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 1/2-ounce) can low-salt chicken broth |
1/4 cup plain nonfat yogurt |
1 cup evaporated skimmed milk |
Directions:
1. Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic; sauté 5 minutes. Add tomatoes, 1 tablespoon chives, salt, pepper, and broth; cover, reduce heat to low, and simmer 20 minutes.
2. Place tomato mixture and yogurt in a food processor, and process until smooth. Pour mixture into a bowl; stir in milk. Cover and chill.
3. Ladle into individual bowls, and top with remaining chives.
|
|