Chilled Tomato and Zucchini Soup with Yogurt

By The Canadian Living Test Kitchen

22 people added this to their Recipe Box

Chilled Tomato and Zucchini Soup with Yogurt

This recipe makes 10 servings

Serve this pretty summer soup in clear glasses.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
2 cups chopped onions 2 2cups cupschopped oniononions
3 3cups cupsseeded and chopped, peeled tomatoes
2 2cups cupschopped, peeled zucchinizucchinis, (about 3/4 lb/375g)
1 tbsp chopped fresh basil 1 1tbsp tbspchopped fresh basil
2-1/2 cups chicken stock 2-1/2 2-1/2cups cupschicken stock
2 cups plain yogurt 2 2cups cupsplain yogurt
1 pinch salt 1 1pinch pinchsalt
1 pinch freshly ground pepper 1 1pinch pinchfreshly ground pepper
10 fresh whole basil leaves 10 10fresh whole basil leaffresh whole basil leaves

Preparation

In large heavy saucepan, melt butter and cook onions until tender and translucent, about 8 minutes. Add tomatoes and zucchini; cook, without browning, for 5 minutes, stirring frequently. Add chopped basil and stock; cover and bring to boil. Reduce heat and simmer, stirring periodically, for 30 minutes.

Puree soup in blender, food mill or food processor. Transfer to bowl and chill.

Before serving, stir in yogurt, and salt and pepper to taste. Ladle into chilled glasses and garnish with basil leaves.

Keywords : Soup; Food Processor; Refrigerate/Chill; Tomatoes; Zucchini; Yogurt;

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