- 5
Ingredients
- 1 - 28 oz. can San Marzano Tomatoes, undrained
- 1 medium onion, chopped
- 1 leek, thinly sliced
- 1/2 cup finely diced celery (or fennel)
- 1 red pepper, seeded and cut into chunks (if on hand)
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 2 tbsp. tomato paste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh dill, or 2 tsp. dried
- 1 tbsp. chopped fresh thyme, or 1/2 tsp. dried
- 3/4 cup 2% greek yogurt
- salt and freshly ground pepper to taste
- n.b. - 06/04/12 - I added one red thai chile, seeds and all - not a good idea - way too much heat!
Preparation
Step 1
* In a saucepan, combine tomatoes, onion, celery, red pepper, garlic and chicken broth with a generous pinch of kosher salt. Cover and bring to a boil. Reduce heat and simmer for 30 minutes.
* Cool slightly then transfer to blender, add tomato paste and puree until smooth.
* Add herbs and yogurt and puree again until herbs are desired consistency. (this reaches the absolute maximum for the blender so you may need to remove a couple of cups to before you add the yogurt and then stir back in later)
* Season to taste with salt and pepper.
* Serve hot or cold, topped with a yogurt drizzle or tiny olive-oil croutons.
*NUTRITION:*
5 Servings
Calories 85.9
Total Fat 0.7 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 2 mg
Sodium 274.6 mg
Potassium 696.5 mg
Total Carbohydrate 16.8 g
Dietary Fiber 3.6 g
Sugars 3.6 g
Protein 5.0 g