Chilled Tomato Soup with Cilantro-Yogurt Swirl

  • Yield : 4 servings, 1 1/4 cups each
  • Prep Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    135 calorie
  • Saturated Fat

    1 grams
  • Cholesterol

    4 grams
  • Sodium

    555 milligrams
  • Carbohydrate

    13 grams
  • Fiber

    4 grams
  • Protein

    7 grams


  • 2 teaspoons ground cumin
  • 2 pounds ripe tomatoes, coarsely chopped (about 5 cups)
  • 1/2 cup chopped red onion
  • 2 tablespoons plus 1/4 cup chopped fresh cilantro, divided
  • 2 teaspoons chopped chipotle pepper in adobo sauce (see Note)
  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 cup ice water
  • 2 tablespoons lime juice, or to taste
  • 1 teaspoon kosher salt, or to taste
  • 1 cup low-fat plain yogurt


Step 1

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

Step 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.

Step 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).

Step 4

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

Step 5

Canned chipotles packed in adobo sauce can be found in the Mexican section of a large supermarket or at a specialty food store.

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