Chilled Cream of Tomato Soup Recipe

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Chilled Cream of Tomato Soup Recipe

(Enriched with natural yoghurt and chilled to refreshing degree lowfat soup recipe)

Ingredients:  Serves 6

1 tablespoon olive oil

1 medium onion, peeled and chopped

1 medium carrot, peeled and grated

2 lb (900 g) tomatoes, skinned and de-seeded

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

 

Method:

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:

80 calories

3 g total fat (1 g saturated fat)

2 g fiber

50 mg sodium

 

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