Chilled Tomato Soup with Scallions & Sour Cream
Make this summertime soup when vine-ripened tomatoes are at their peak. Cooking the tomatoes in oil increases the availability of the lycopene they contain. The measurements given for herbs are for dried; if using fresh herbs instead, use 1/4 cup fresh basil and 1-1/2 teaspoons each fresh thyme and marjoram.
  • 1 tablespoon olive oil
  • 8 scallions, chopped
  • 1 medium zucchini, sliced
  • 1 stalk celery, sliced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon marjoram or oregano
  • 1 teaspoon basil
  • 8 sprigs of parsley
  • 1 teaspoon salt
  • 2 pounds tomatoes, cut into eighths
  • 4 cups water
  • 3 tablespoons no-salt-added tomato paste (optional)
  • Pepper to taste
  • Lemon juice, to taste
  • 1/2 cup reduced-fat sour cream

1. In a medium saucepan, heat oil over medium heat. Set aside 2 tablespoons of scallions for garnish. Add remaining scallions, the zucchini, celery, carrot, bay leaf, thyme, marjoram, basil, parsley, salt, and 1/2 cup of water to saucepan. Cover and simmer five minutes.

2. Add tomatoes and cook 10 minutes. Add water, bring to a boil, reduce to a simmer, and cook, partially covered, 15 to 20 minutes. Cool slightly.

3. Discard bay leaf and puree the soup in a food processor or blender (in batches if necessary), then strain through fine-meshed sieve.

4. Taste soup and if it is not particularly tomato-y, add up to 3 tablespoons tomato paste. Chill well. Just before serving, add lemon juice and black pepper to taste. Serve with a dollop of sour cream sprinkled with reserved chopped scallions.

Nutritional Information
Per serving: 153 calories, 6.9g total fat, 2.6g saturated fat, 2.6g monounsaturated fat, 0.7g polyunsaturated fat, 5.2g dietary fiber, 6g protein, 21g carbohydrate, 10mg cholesterol, 654mg sodium.
Good source of: beta-carotene, fiber, lycopene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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