Chilled Tomato and Crab Soup
Yields: 8 Servings
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Ingredients
| 5 | lb | of yellow tomatoes (cored, seeded, and chopped*) |
| 6 | medium scallions (coarsely chopped) | |
| 1⁄2 | c | parsley |
| 1⁄2 | c | celery or loverage leaves (extra handful for garnish) |
| 2 | tbsp | fresh tarragon |
| 1⁄4 | c | fresh lime juice |
| 2 | tbsp | honey |
| 2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1⁄2 | c | cold water |
| 1⁄4 | c | olive oil |
| Salt and pepper to taste | ||
| 1 | c | fresh crabmeat |
Directions
Seed and chop tomatoes and transfer to blender. *Note: Reserve the tomato juice by seeding over sieve. Add scallions, parsley, celery leaves, tarragon, lime juice, honey, yogurt, olive oil, salt, and pepper to the blender. You can add in batches if necessary.
Ladle into bowls and garnish with crabmeat and celery leaves.
Nutrition Information
|
190
CALORIES
|
10g
TOTAL FAT
|
8g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
190
90
|
||
| % Daily Value* | ||
| Total Fat | 10g | |
| Saturated Fat | 2.5g | |
| Trans Fat | 0% | |
| Cholesterol | 25mg | |
| Sodium | 150mg | |
| Total Carbohydrate | 18g | |
| Dietary Fiber | 3g | |
| Sugars | 8g | |
| Protein | 8g | |
| Vitamin A | 10% | |
| Vitamin C | 60% | |
| Calcium | 15% | |
| Iron | 10% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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