Chilled Tomato-Yogurt Soup (Weir) Recipe

Chilled Tomato-Yogurt Soup (Weir)
 
 Recipe By     : YOU SAY TOMATO, by Joanne Weir
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          plain yogurt
    3      medium        ripe red tomatoes -- peeled
                         seeded and chopped
    2                    garlic cloves -- peeled
                         ends removed -- minced
    1      tablespoon    extra-virgin olive oil
    3      tablespoons   chopped fresh dill
    1 1/4  cups          cold milk
    3      tablespoons   white wine vinegar
                         OR fresh lemon juice
                         coarse salt
                         freshly ground black pepper
    6      small         dill sprigs
 
 Line a strainer with 2 to 3 coffee filters or cheesecloth. Set over a bowl
 and place the yogurt in the strainer. Refrigerate for 2 hours to allow the
 whey (liquid) to drip from the yogurt. Discard the liquid and place the
 yogurt in a medium bowl. Add the tomatoes, garlic, olive oil, dill and
 milk. Combine well. In a blender, puree the mixture in batches, if
 necessary, until smooth. Pour into a bowl, add the vinegar and season to
 taste with salt and pepper. Chill for at least 1 hour. At serving time,
 ladle the soup into bowls and garnish with dill sprigs. Makes 6 servings
 (about 6 cups).
 
 [per serving: 109 calories (51% from fat), 6 grams fat (3 grams sat. fat),
 9 grams carbohydrate, 5 grams protein, 70 mg sodium, 15 mg cholesterol, 169
 mg calcium, 1 grams fiber.]
 
 
 Notes: Tested by Susan Selasky for the Detroit Free Press Test Kitchen July
 29, 1998
 
 Kitpath-at-earthlink.net 8/27/98
 
 
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