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Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

OMG I've never thought of blending yogurt with cilantro. And gleak at the thought of it sitting on tomato puree. I'd be fine leaving the corn out completely Yup

Ingredients

* 2 teaspoons ground cumin
* 2 pounds ripe tomatoes
* 1/2 cup chopped red onion
* 2 tablespoons plus 1/4 cup chopped fresh cilantro
* 2 teaspoons chopped chipotle pepper in adobo sauce
* 1 cup fresh corn kernels
* 1 cup ice water
* 2 tablespoons lime juice
* 1 teaspoon kosher salt
* 1 cup low-fat plain yogurt

Cooking Instructions

1. To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.

2. 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.

3. 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).

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

barb0324 · Guest

That sounds really good, Ava, did you make it or are you contemplating making it?

Avalon · Top Carnivore Joined: 29 Nov 2006 Posts: 3326

Hi Barb, I haven't made it, yet. Maybe I should wait to make some for you Wink

If I can't wait, I'll post a pic with your name on it Yup