Recipe - Cold Cherry Tomato Soup

1 teaspoon Olive oil
1 cup Thinly cut or sliced up onion
One half teaspoon Sugar
1 Garlic clove, cut or sliced up
2 One half cup Halved cherry tomatoes
2 tablespoon Minced fresh chives, divided
One half teaspoon Salt
One fourth teaspoon Pepper
10 One half ounce Lowsalt chicken broth, (1
can)
One fourth cup Plain nonfat yogurt
1 cup Evaporated skimmed milk

Heat the oil in a saucepan over medium heat. Add onion, sugar, and garlic;
saute 5 minutes. Add tomatoes, 1 tablespoon chives, salt, pepper, and
broth; cover, reduce heat to low, and simmer 20 minutes.

Place tomato mixture and yogurt in a food processor, and process until
smooth. Pour mixture into a bowl; stir in milk. Cover and chill. Yield: 6
servings (serving size: Three fourths cup).

Per serving: 76 Calories; 1g Fat (12% calories from fat); 7g Protein; 12g
Carbohydrate; 2mg Cholesterol; 344mg Sodium

NOTES : Ladle into individual bowls, and top with remaining chives.

Recipe by: Cooking Light, May 1995, page 141

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.