|
1 tablespoon olive oil
1 finely chopped onion
1 minced garlic clove
2 ½ cups vegetable stock
3 cups chopped fresh tomatoes without seeds
1 tablespoon lemon juice
2/3 cup plain soy or regular yogurt
1 tablespoon basil
Salt and black pepper to taste
In a frying pan, heat the oil and add onion and garlic. Sautee a few minutes until the onion is soft and translucent. While cooking onion and garlic, stir periodically to prevent burning. In a large pot, place 1 ½ cups vegetable stock, basil, chopped tomatoes and cooked onion mixture. Bring to a boil and simmer for 15 minutes while stirring. Remove from heat and allow soup to cool before placing in a large food processor. Puree soup. If you have a small food processor, puree soup in batches. Add vinegar, lemon juice and 2/3 cup yogurt to soup and stir well. Chill soup in refrigerator until cold. Serve in individual bowls with a dollop of plain yogurt and fresh basil leaves for garnish.
|