Chilled Tomato and Zucchini Soup with Yogurt
19 people added this to their Recipe Box
Serve this pretty summer soup in clear glasses.
Servings: 8 to 10
Ingredients:
-
2 tbsp (25 mL) butter
2 cups (500 mL) chopped onions
3 cups (750 mL) chopped,seeded, peeled tomatoes
2 cups (500 mL) chopped, peeled zucchini (about 3/4 lb/375 g)
1 tbsp (15 mL) chopped fresh basil or I tsp (5 mL) crumbled dried
2-1/2 cups (625 mL) chicken stock
2 cups (500 mL) plain yogurt
Salt and freshly ground pepper
Fresh 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.
Additional Information
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »