Chilled Tomato Soup with Cilantro-Yogurt Swirl (Printer-Friendly Version) | Eating Well
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Chilled Tomato Soup with Cilantro-Yogurt Swirl

http://www.eatingwell.com/recipes/chilled_tomato_soup_with_cilantro_yogurt_swirl.html

From EatingWell:  August/September 2005

This fresh take on gazpacho—a chilled tomato soup—is spiked with chopped chipotle peppers, which add a deep, smoky heat to the dish. The cilantro-yogurt swirl balances the heat from the chiles and makes a beautiful garnish. Serve this soup as a starter for dinner on a warm summer evening..

4 servings, 1 1/4 cups each | Active Time: 25 minutes | Total Time: 1 hour 25 minutes

Ingredients

Preparation

  1. To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
  2. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.
  3. To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
  4. To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.

Nutrition

Per serving : 128 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 4 mg Cholesterol; 24 g Carbohydrates; 7 g Protein; 5 g Fiber; 667 mg Sodium; 827 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 1/2 reduced fat milk

Tips & Notes