Orange-Scented Chilled Tomato Soup

1. 1

   For the soup: In a medium saucepan, heat the olive oil over medium-high heat.

2. 2

   Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes.

4. 4

   Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice).

5. 5

   Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.

6. 6

   Using an immersion blender or food processor, puree the soup until smooth.

7. 7

   Cool the soup to room temperature until ready to serve, about 1 hour.

8. 8

   Season the soup with salt and pepper.

9. 9

   For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.

10. 10

    Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.

11. 11

    When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.

12. 12

    Transfer liquid to a blender or food processor and fill it no more than halfway.

13. 13

    If using a blender, release one corner of the lid.

14. 14

    This prevents the vacuum effect that creates heat explosions.

15. 15

    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

* Per serving · 4 servings · Values may vary.