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Creamy Tomato Basil Soup
| Ingredients | |||
| 1 | pound | tomatoes, about 4 medium | |
| 2 | cup | yogurt, plain, low-fat | |
| 1/4 | cup | onion, chopped | |
| 1 | tablespoon | sugar | |
| 1 | tablespoon | basil, fresh, chopped | |
| 1/2 | teaspoon | salt | |
| 1 | cayenne pepper, pinch | ||
| 2 | each | basil leaves | |
| 1 | tomatoes, chopped, fresh | ||
Directions: | |||
| Bring medium pot of water to boil. Add 1 pound tomatoes; blanch 30 seconds. Transfer to bowl of cold water using slotted spoon. Drain tomatoes, peel, core and chop. Transfer to processor or blender. Add yogurt, onion, sugar, 1 tablespoon basil, salt and cayenne; puree until smooth. Transfer to medium bowl. Cover and chill up to 8 hours. Garnish with basil and chopped tomato. | |||
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