Chilled Tomato and Crab Soup
- 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 T fresh tarragon
- 1/4 c fresh lime juice
- 2 T 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
Calories: 190, Calories from Fat: 90, Total Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 25mg, Sodium: 150mg, Total Carbohydrate: 18g, Dietary Fiber: 3g, Sugars: 8g, Protein: 8g, Vitamin A: 10%, Vitamin C: 60%, Calcium: 15%, Iron: 10%
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.