Tomato Yogurt Soup
|Ripe tomatoes||2 1⁄2 Pound, peeled, seeded and chopped|
|Plain yogurt||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Celery salt||1⁄4 Teaspoon|
|Curry powder||1⁄4 Teaspoon (Or To Taste)|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Freshly ground pepper||To Taste|
|Plain yogurt||3 Tablespoon (For Garnish)|
|Minced fresh parsley||1 Tablespoon (For Garnish)|
Puree tomatoes in processor or blender .
Add remaining ingredients except garnish and mix until smooth.
Taste and adjust seasoning.
Pour into bowl, cover and chill well.
Garnish each serving with yogurt and minced parsley
Serving size: Complete recipe
Calories 531 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 10.8 g54%
Trans Fat 0 g
Cholesterol 64.6 mg21.5%
Sodium 1037.6 mg43.2%
Total Carbohydrates 73 g24.3%
Dietary Fiber 14.9 g59.8%
Sugars 53.6 g
Protein 28 g56.6%
Vitamin A 224.4% Vitamin C 292.1%
Calcium 75.6% Iron 27.7%
*Based on a 2000 Calorie diet