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
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
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.
