Chilled Cream Of Tomato Soup -

Chilled Cream Of Tomato Soup

PREPARATION TIME: 20 minutes, plus 2 hours to refrigerate
COOKING TIME: 20 minutes

Ingredients

1 tablespoon olive oil
1 medium onion, peeled and chopped 1 medium carrot, peeled and grated
2lb (900 g) tomatoes, skinned and de-seeded
8 fl oz (225ml) vegetable stock
2 level tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground black pepper
8oz (225 g) low-fat natural yoghurt

Details

Serves: 6

Method

1. Heat the oil in a large saucepan and cook the onion and carrot in it, uncovered, over a low heat for about 5 minutes, or until soft. Do not let the vegetables brown.

2. Add the tomatoes, stock and basil, and bring to the boil. Lower the heat and simmer for 10 minutes, uncovered, stirring occasionally. Take off the heat and cool for 10 minutes.

3. Blend the soup in a food processor in three batches, for about 30 seconds each batch. Pour into a bowl, add the lemon juice and season with pepper. Set aside 4 teaspoons of the yoghurt and stir the rest into the soup.

4. Cover and refrigerate for at least 2 hours. Serve in chilled soup plates with a spoonful of the reserved yoghurt on each serving. 

ONE SERVING:-
CALORIES 80
TOTAL FAT 3g
SATURATED FAT 1g
CARBOHYDRATES 10g
ADDED SUGAR 0
FIBRE 19
SODIUM 50mg

Related food category:

• Soup