Recipe Category:

Published:  2013 - 10 - 15
 

Nutritive Information:   

• Calories: 85.50cal

• Protein: 5.52g

• Fat: 1.80g

• Fiber: 2.10g

• Cholesterol: 3.50mg

• Vitamin A: 244.40 RE

• Vitamin C: 32.90mg

• Thiamine: 0.13mg

• Riboflavin: 0.21mg

• Niacin: 1.55mg

• Vitamin B6: 0.18mg

• Vit. B12: 0.33mcg

• Folate: 23.50mcg

• Calcium: 232.80mg

• Magnesium: 55.88mg

• Potassium: 713.88mg

• Iron: 3.50mg

• Zinc: 1.08mg

Instructions:

• 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.

Serves: 6

Ingredients:

• Medium Tomato raw 9

• Yogurt Plain 1-1/2 cups , low fat

• Curry powder 1-1/2 teaspoons

• Basil 1-1/2 cups, fresh

Source