Chilled Tomato-Basil Soup Steveson

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Thursday, January 01, 2004

Categories:

American/Appetizers-Side Dish

Yield:

4 servings

Ingredients:

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

Directions:

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.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com