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Chilled Tomato Soup with Cilantro-Yogurt Swirl

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Chilled Tomato Soup with Cilantro-Yogurt Swirl Recipe

Nutritional Info (Per serving):
Calories: 135, Saturated Fat: 1g, Sodium: 555mg, Dietary Fiber: 4g, Total Fat: 2g, Carbs: 13g, Cholesterol: 4mg, Protein: 7g

Recipe Source:
Prep Time: 20 mins
Cook Time: 2 mins
Rest Time: 1 h
Total Time: 1 h 22 mins

2 teaspoon cumin, ground 2 pounds tomato(es), ripe, coarsely chopped (about 5 cups) 1/2 cup(s) onion(s), red, chopped 2 tablespoon cilantro, fresh, chopped 2 teaspoon pepper(s), chipotle chiles, in adobo sauce, chopped 1 cup(s) corn, kernels, fresh, (from about 2 ears) 1 cup(s) water, iced 2 tablespoon lime juice, or to taste 1 teaspoon salt, Kosher, or to taste 1 cup(s) yogurt, low-fat plain 1/4 cup(s) cilantro, fresh, chopped


To prepare soup:
1. Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.

2. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.

To prepare cilantro yogurt:
3. Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).

4. To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.

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