Chilled Tomato Yogurt Soup

1. 1

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

2. 2

   Chill the soup, covered, until it is cold.

3. 3

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

No nutritional information available.

No additional tips available.