Curried Roasted Cauliflower Soup

Chilled Tomato Soup with Cilantro-Yogurt Swirl
Source: © EatingWell Magazine
Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes 4 servings, 1 1/4 cups each



This twist on traditional gazpacho works beautifully as a first course or as dinner with crispy cheese quesadillas on the side. 

Make Ahead Tip: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.

INGREDIENTS
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

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

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

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.

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).

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
4 servings, 1 1/4 cups each - Facts Per Serving:
Calories: 135 Fat. Total: 2g Carbohydrates, Total: 13g
Cholesterol: 4mg Sodium: 555mg Protein: 7g
Fiber: 4g % Cal. from Fat: 13% Fat, Saturated: 1g
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