Summer Yogurt Soup with Tomato and Basil

Name: Summer Yogurt Soup with Tomato and Basil
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 clove garlic, sliced; 1/2 onion, small dice; 4 cups vegetable stock, or water; 1/2 cup basil leaves; Salt and pepper; 2 cups yogurt; 2 vine ripe tomatoes, cut small dice

Recipe courtesy of Michael Chiarello

Watch how to make this recipe.

Summer Yogurt Soup with Tomato and Basil

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

156

Total Fat

11

Saturated Fat

4

Carbohydrates

10

Dietary Fiber

1

Sugar

8

Protein

5

Cholesterol

16

Sodium

1004

Total: 15 min
Prep: 5 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

156

Total Fat

11

Saturated Fat

4

Carbohydrates

10

Dietary Fiber

1

Sugar

8

Protein

5

Cholesterol

16

Sodium

1004

Total: 15 min
Prep: 5 min
Cook: 10 min

Ingredients

2 tablespoons olive oil

1 clove garlic, sliced

1/2 onion, small dice

4 cups vegetable stock, or water

1/2 cup basil leaves

Salt and pepper

2 cups yogurt

2 vine ripe tomatoes, cut small dice

Directions

Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds.
Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.