It's just a matter of time before we have tomatoes coming out of our ears....this will be a good way to use some of them. I've also had a bumper crop of basil this year...this soup is going to be yummy!
3/4 C. fat free buttermilk
1/4 C. fresh basil leaves
2 tbsp. extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. sugar
5/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 medium ripe beefsteak tomatoes, cored and quartered
2 green onions, chopped
1 garlic clove
2 tbsp. 2% reduced fat Greek yogurt.
Fresh basil leaves
Combine first 10 ingredients in a blender and blend until smooth.
Place 3/4 C. soup in each of 6 bowls. Top evenly with yogurt and basil leaves.
Serves 6: Calories 78, Fat 4.8g., Protein 2g., Carbs 7g., Fiber 1g., Cholesterol 1mg., Iron 0mg., Sodium 236mg., Calcium 55mg.
No comments:
Post a Comment