Chilled Tomato Yogurt Soup - cooking recipe

Ingredients

6 medium tomatoes (raw)
1 c. plain, low-fat yogurt
1 tsp. curry powder
1 c. fresh basil

Preparation

Core tomatoes and cut into chunks.
Finely chop fresh basil leaves.
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.
Chill the soup, covered, until it is cold.
The soup may be made 1 day in advance and kept covered and chilled. Makes 4 (1 cup) servings.
Preparation time:
1 hour.