• Ingredients: 25
  • Serves: 5

Chilled tomato yogurt soup with tomatoes , cored and cut into chunks, plain yogurt, curry powder, packed fresh basil leaves, chopped fine.

Ingredients

Pistou (as an accompaniment if desired):

  • 8 cups packed fresh basil leaves, rinsed and spun dry
  • 2 garlic cloves, chopped fine
  • 1/2 cup olive oil
  • 1/4 cup freshly grated Parmesan

For the dressing

  • 2 flat anchovy fillets, or to taste, rinsed and drained
  • 4 garlic cloves
  • 2 tsps. Sherry vinegar
  • 2 tsps. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1/2 cup olive oil
  • 4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pcs. and the outer leaves reserved for another use
  • Parmesan curls formed with a vegetable peeler

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste.

    For this step you will need

  2. Step 2 Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).

Nutrition information

Calories 102 Carbohydrates 17 g (6%)
Fat 3 g (4%) Protein 6 g (11%)
Saturated Fat 1 g (7%) Sodium 46 mg (2%)
Polyunsaturated Fat 0 g Fiber 4 g (18%)
Monounsaturated Fat 1 g Cholesterol 8 mg (3%)