This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.

Makes 4 servings, 1 1/4 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 25 minutes

EASE OF PREPARATION: Easy

2 teaspoons ground cumin
2 pounds ripe tomatoes, coarsely chopped (about 5 cups)
1/2 cup chopped red onion
2 tablespoons plus 1/4 cup chopped fresh cilantro, divided
2 teaspoons chopped chipotle pepper in adobo sauce (see Note)
1 cup fresh corn kernels (from about 2 ears)
1 cup ice water
2 tablespoons lime juice, or to taste
1 teaspoon kosher salt, or to taste
1 cup low-fat plain yogurt

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 INFORMATION: Per serving: 135 calories; 2 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 25 g carbohydrate; 7 g protein; 4 g fiber; 555 mg sodium; 792 mg potassium.

Nutrition bonus: Vitamin C (110% daily value), Vitamin A (30% dv), Potassium (22% dv), Calcium (15% dv).

1 1/2 Carbohydrate Servings

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

TIP: Note: Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.

MAKE AHEAD TIP: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.

Absolutely delicious! The cilantro-yogurt swirl is the perfect touch. I was served this soup at a dinner party and every guest raved! It worked great as a main course with bread and a salad. I begged for the recipe and I plan to make it next week.

Mary, New York, NY

Wow - what an easy way to use 6 cups of tomatoes when you are loaded down with them in August. DO NOT leave out the chipotle peppers. I thought I could and they add a wonderful amount of smokiness and back throat hot that is not to be missed. AND this recipes is ridiculously easy!

Becky