This recipe makes a fantastic appetizer on a warm night. The beautiful thing about chilled soups is that you can make them in advance for a quick and ready side dish anytime.
Ingredients
- 1 cup low-fat plain yogurt
- 2 tsp. cumin
- 2 lbs. tomatoes, chopped
½ cup chopped red onion
- 6 Tbsp. chopped fresh cilantro, divided
- 2 tsp. chopped chipotle pepper in adobo sauce
- 1 cup cold water
- 2 Tbsp. lime juice
½ tsp. salt
- 1 cup corn
Instructions
- Purée yogurt and 4 tablespoons cilantro in a blender or food processor until smooth. Transfer to a separate bowl and refrigerate until ready to serve.
- Combine remaining ingredients except corn in a blender or food processor. Purée until smooth.
- Transfer to a large bowl. Stir in the corn.
- Refrigerate until chilled (1 hour).
- Serve soup with cilantro yogurt swirled on top.
No additional notes for this recipe.
Score Breakdown
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