4 shallots, peeled & sliced thin 1 tbsp olive oil 2 cups fresh tomato puree or 1 lb. can tomatoes pureed 1/4 cup fresh basil, shredded pinch of powdered sage 1 tsp kosher salt 1/4 tsp freshly ground black pepper 1 1/2 cups low sodium, fat free chicken broth 1/3 cup part skim ricotta cheese 1/3 cup nonfat, plain yogurt fresh lemon juice to taste
Saute shallots in olive oil for 5 minutes. Stir in 1/2 cup of tomato puree, basil, sage, salt & pepper. Cook over medium heat for 10 minutes. Remove from heat and stir in remaining puree and chicken broth. Place ricotta cheese in blender. Add 1/4 cup of chilled tomato soup mixture. Blend until smooth. Add blended mixture to rest of soup. Add yogurt & lemon juice. Chill several hours in refrigerator. Yield: 4 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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