Chilled Tomato Yogurt Soup

1. 1

   Core tomatoes and cut into chunks.

2. 2

   Finely chop fresh basil leaves.

3. 3

   In a food processor or blender, puree the tomatoes in batches; force the puree through a fine sieve set over a bowl. Whisk in the yogurt, the curry powder, the basil and salt and pepper to taste.

4. 4

   Chill the soup, covered, until it is cold.

5. 5

   The soup may be made 1 day in advance and kept covered and chilled. Makes 4 (1 cup) servings.

6. 6

   Preparation time:

7. 7

   1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.