Creamy Cold Tomato Soup
|Tomato puree||2 Cup (32 tbs)|
|Evaporated skimmed milk||1 3⁄4 Cup (28 tbs)|
|Plain unflavored yogurt||1⁄4 Cup (4 tbs)|
|Chopped onion/Scallion||1 Ounce|
In blender container, combine tomato puree, milk, ice cubes, and oregano or thyme.
Process until ice is crushed.
Divide evenly into 4 soup bowls.
Spoon 1 tablespoon yogurt on each serving.
Sprinkle each with 1/4 ounce of the onion or scallion, if desired.