Cold Tomato-Yogurt Soup - cooking recipe

Ingredients

1 1/2 lb. tomatoes
2 c. plain nonfat yogurt
3/4 c. chopped onion
1 Tbsp. sugar
1 Tbsp. chopped fresh basil or 1 tsp. dried
1 tsp. salt
2 large fresh basil leaves, thinly sliced
chopped fresh tomato
pinch of cayenne pepper

Preparation

Bring medium pot of water to boil.
Add tomatoes; blanch 30 seconds.
Remove with slotted spoon to bowl of cold water.
Drain. Peel, core and chop tomatoes.
Transfer to blender.
Add yogurt, onion, sugar, chopped basil, salt and pepper; puree until smooth. Transfer to medium bowl.
Cover and chill up to 8 hours.
Serve garnish with sliced basil and chopped tomato.