Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes about 5 cups, serving 4
Ingredients
3 pounds tomatoes (about 6), cored and cut into chunks
1 cup plain yogurt
1 teaspoon curry powder
1 cup packed fresh basil leaves, chopped fine
Preparation
In a food processor or blender purƩe the tomatoes in batches, force the purƩe through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).
