*  Exported from  MasterCook  *

                   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

[email protected] 8/27/98


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