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Cold Curried Tomato Soup

chef.expert's picture
Ingredients
  Plain yogurt 1 Cup (16 tbs)
  Tomato juice 2 Cup (32 tbs)
  Finely chopped onion 3 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Hot sauce 1⁄8 Teaspoon
  Curry powder 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Finely chopped fresh chives 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Arrange the ingredients.

MAKING
2) In a mixing bowl, whisk together the yogurt, tomato juice, onion, lemon juice, vinegar, hot sauce, and curry powder and mix well.
3) Refrigerate until well chilled.
4) Taste the soup and add salt and pepper as necessary.

SERVING
5) To serve: pour the chilled soup into a serving dish and sprinkle with chives.
6) Soup may be kept 3 to 4 days, covered in refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vinegar
Interest: 
Everyday, Healthy
Cook Time: 
45 Minutes

Rate It

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4.111765
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 349 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 586.2 mg24.4%

Total Carbohydrates 55 g18.4%

Dietary Fiber 13.3 g53.4%

Sugars 31 g

Protein 16 g32.9%

Vitamin A 67% Vitamin C 186.2%

Calcium 49.6% Iron 65.3%

*Based on a 2000 Calorie diet

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Cold Curried Tomato Soup Recipe