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Chilled Tomato Soup with Cilantro-Yogurt Swirl

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  4 servings, 1 1/4 cups each
This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side.

Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.
RECIPE INGREDIENTS
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

Tip: Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.
Chilled Tomato Soup with Cilantro-Yogurt Swirl Recipe at Cooking.com
DIRECTIONS
To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.


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.


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).


To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings, 1 1/4 cups each
Calories: 135
Fat. Total: 2g
Protein: 7g
Carbohydrates, Total: 13g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 4mg
Sodium: 555mg
% Cal. from Fat: 13%
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