Chilled Tomato and Yogurt Soup from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ri

Name: Chilled Tomato and Yogurt Soup from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Ri
Ingredients: 2 large basil leaves, rolled tightly and cut crosswise into thin strips, for garnish; Pinch of cayenne; 1 tablespoon chopped basil leaves; ½ teaspoon salt, or to taste; ¼ cup chopped sweet onion; 1 tablespoon sugar; 1 pound ripe red tomatoes, peeled, cored, seeded, and cut into 1-inch cubes; 2 cups plain lowfat or nonfat yogurt

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This soup is so refreshing we have been known to pour it into a tall glass and drink it through a straw.

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Ingredients

2 large basil leaves, rolled tightly and cut crosswise into thin strips, for garnish
Pinch of cayenne
1 tablespoon chopped basil leaves
½ teaspoon salt, or to taste
¼ cup chopped sweet onion
1 tablespoon sugar
1 pound ripe red tomatoes, peeled, cored, seeded, and cut into 1-inch cubes
2 cups plain lowfat or nonfat yogurt