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Ingredients
- 2 cups defatted chicken broth
- 1 can (18 ounces) tomato juice
- 10 ripe plum tomatoes, coarsely chopped
- Pinch of ground allspice
- Salt and pepper, to taste
- 2 tablespoons finely chopped fresh dill
- 6 tablespoons nonfat plain yogurt
- 6 tablspoons each (for garnish) finely diced yellow pepper; peeled, seeded and finely diced cucumber; and finely diced red onion
Details
Servings 6
Preparation
Step 1
Heat broth and tomato juice together to a simmer, remove from heat, add chopped tomatoes, allspice, salt and pepper.
Cool slightly
Puree soup. Add dill, cover. Chill for 3 hours
Divide among 6 bowls. Top each with a tablespoon of yogurt; sprinkle 3 garnishes for confetti effect.
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