Heat wave in Montana this week! I LOVE it! After several days of 95 degrees, we needed some cold soup for dinner. What a terrific use for those garden-fresh tomatoes!
Creamy Tomato Gazpacho
4 tomatoes, quartered
1 tsp olive oil
1 large garlic clove, pressed and chopped
2 shallots, finely sliced
1 tsp brown sugar
2 Tbsp balsamic vinegar, divided
8 basil leaves, chopped
1 roasted red pepper, blotted of oil and moisture
4 ice cubes
2/3 cup plain low fat yogurt (I like the tang of Nancy's Organic)
1/2 tsp salt
1/2 tsp fresh ground black pepper
In a small nonstick skillet over medium heat, add olive oil, garlic, and shallots. Saute until fragrant, ~ 2 minutes. Add brown sugar and 1 Tbsp balsamic vinegar. Continue to heat until shallots have softened and vinegar has thickened, ~ 2 minutes. Remove from heat and add to a large food processor or blender.
To the processor with shallots, add remaining ingredients and blend until a smooth puree is formed. Transfer to a bowl and place in refrigerator to chill for at least 20 minutes but up to 24 hours (can be made one day ahead). Serve garnished with a basil leaf.
Nutrition Info per 1 1/2 cups: 74 calories, 2 g fat, 3 g protein, 11 g carbohydrates, 2.5 g fiber