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Centro's Chilled Tomato Soup With Basil

soups

2 tablespoons olive oil
1 onion; chopped
3 cups chopped seeded peeled tomatoes
1 cup chicken stock
1 tablespoon lemon juice
1 cup plain yogurt (5.9% bf)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 leaves fresh basil
1 garnish yogurt (optional)

In heavy saucepan, heat oil over medium-low heat. Cook onion until softened, about 4 minutes. Add tomatoes; cook for 2 minutes. Pour in stock; bring to boil over high heat. Lower heat and simmer, covered, for about 10 minutes or until tomatoes are tender. Let cool. In food processor or blender, whirl tomato mixture until smooth. Add lemon juice. In large bowl, whisk 1 cup yogurt until smooth; whisk in tomato mixture, parsley, basil, salt and pepper. Chill, covered, for up to 2 days. Before serving, taste and adjust seasoning. Serve in chilled bowls, garnished with basil leaves and a swirl of yogurt (if desired).

Contributor: Canadian Living - September, 1988

Yield: 4 servings

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