1 tablespoon olive oil
1 medium onion, peeled and chopped
1 medium carrot, peeled and grated
2 lb (900 g) tomatoes, skinned and
8 fl oz (225 ml) vegetable stock
2 level tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground black pepper
8 oz (225 g) low-fat natural yoghurt
Heat the oil in a large saucepan and
cook the onion and carrot in it, uncovered, over a low heat for about
5 minutes, or until soft. Do not let the vegetables brown.
Add the tomatoes, stock and basil, and bring to the boil. Lower
the heat and simmer for 10 minutes, uncovered, stirring occasionally.
Take off the heat and cool for 10 minutes. Blend the soup in a
food processor in three batches, for about 30 seconds each batch.
Pour into a bowl, add the lemon juice and season with pepper.
Set aside 4 teaspoons of the yoghurt and stir the rest into the soup.
Cover and refrigerate for at least 2 hours. Serve in chilled
soup plates with a spoonful of the reserved yoghurt on each serving.
Nutrient Value Per Serving:
3 g total fat (1 g saturated fat)
2 g fiber
50 mg sodium