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Chunky Summer Tomato Soup Recipe

by DCMH

Ingredients

1 qt plain low-fat yogurt 1 pint sour cream 3 Tbsp margarine 4 Tbsp garlic, minced 3 Tbsp honey 3 Tbsp dill weed 2 tsp salt (if using salt-free tomato juice) 1/2 tsp white pepper

6 qts tomato juice, preferable salt-free 5 lbs cucumbers, peeled, seeded, chopped 2 lb green pepper, chopped 8 oz fresh mushrooms, sliced 1 1/2 cup green onions, thinly sliced 1 bunch fresh parsley or water cress 6 oz croutons

Directions

1. In a large bowl or aluminum pot, whisk yogurt and sour cream together until smooth.
2. In a small pot, melt margarine. Add garlic and saute over low heat until golden. Whisk the garlic into the yogurt and sour cream.
3. Whisk in honey, dill week, salt (if desired), and pepper. Then slowly whisk in tomato juice.
4. Stir in cucumbers, peppers, mushrooms, green onions, and parsley or watercress.
5. Taste and adjust seasonings. chill for 2 or more hours.
6. Garnish each serving with a scant tablespoon of croutons.

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