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Post by ellise on Jul 20, 2005 4:50:17 GMT 10
Serves: 4
Ripe, full-flavored tomatoes are the essence of this summery soup.
1 Tbsp olive oil 1 large onion, diced 1 medium carrot, diced 2 1/4 lb ripe tomatoes, cored and chopped roughly 2 garlic cloves, crushed 1/4 tsp dried thyme 1 bay leaf 3 Tbsp yogurt 1 Tbsp yogurt, extra for garnish 1/4 tsp dried marjoram
Heat the oil in a large saucepan. Add the onion and carrot and cook until just softened (3-4 minutes). Add the tomatoes, garlic and herbs. Reduce heat and simmer, covered for 30 minutes. Pass the soup through a sieve into the pan. Stir in the yogurt and season. Refrigerate to cool, then serve garnished with a little yogurt.
Variations: Soup can be reheated and served warm with a garnish of yogurt.
Nutritional Info (Per Serving) Calories: 84 cals Kilojoules: 335 kJ Fat: 4.0 g Carbohydrates: 10.0 g Protein: 2.5 g Cholesterol: 0.0 mg Sodium: - Saturated Fat: 1.0 g Fiber: 3.0 g Calcium: - Total Sugars: - Note: A dash indicates no data
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