Indian Spiced Chilled Tomato Soup

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/4 tsp salt
• 1 (28 oz.) can whole peeled tomatoes, with juices
• 1 1/3 cups low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice

Makes 4 (1 1/2-cup) servings

1. In a large nonstick skillet, heat oil over a medium-high heat. Add cardamom, cumin and cayenne; cook, stirring, until fragrant, about 30 seconds. Stir in onion, garlic and salt; reduce the heat to medium and cook until onion is softened, about 5 minutes.
2. Add tomatoes and their juices, bring to a simmer, and cook for 10 minutes. Remove from the heat. Cool briefly and then stir in the yogurt and lime juice.
3. Transfer half of the tomato mixture to a blender and puree until smooth; pour into a large bowl. Repeat with the remaining tomato mixture; pour into the bowl. Cover and refrigerate until chilled, about 30 minutes. Serve chilled.

WW POINTS VALUE: 3pts per serving

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summertime is approaching and who says you can't have soup in the summer? Tomato soup comes in many varieties and can be enjoyed anytime of the year.This soup is very creamy, rich and delicious. Indian food is spicy in it's own unique way. Indian spices include curry, cardamom, corriander, salt, pepper and sometimes cilantro; so it's not hot and spicy like Southwestern, Mexican or Caribbean. Indian flavor is very aromatic and this soup will be enjoyed during the hot summer months.