Tomato Yogurt Soup - cooking recipe

Ingredients

2 (16 oz.) cans diced tomatoes
1 cucumber, sliced
1 container low-fat plain yogurt
1/4 c. fresh basil
1/2 tsp. dried leaf marjoram
1/4 tsp. black pepper

Preparation

Put tomatoes and cucumber in blender; puree.
Pour into large bowl; leave half in blender.
Add yogurt and season; mix.
Stir into tomato mixture; heat until warm.