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Chilled Soup with Cilantro-Yogurt Swirl


  • 2 tsp. ground cumin
  • 2 lbs. ripe tomatoes, coarsely chopped (about 5 cups)
  • 1/2 cup chopped red onion
  • 2 Tbsp. plus 1/4 cup chopped fresh cilantro, divided

  • 2 tsp. chopped chipotle pepper in adobo sauce
  • 1 cup fresh corn kernels
  • 1 cup ice water
  • 2 Tbsp. lime juice, or to taste
  • 1 tsp. kosher salt
  • 1 cup low-fat plain yogurt


To prepare soup:

Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1-2 minutes.

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:

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).


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

Per serving: 128 calories

Servings: 4
Time:1 hour 25 Minutes Preparation Time


By LRP from LWL, MA

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