A cool, creamy and summery tomato soup that is great for lunch or dinner.
- 1 cucumber (chopped)
- 1 scallion (chopped)
- 1 clove garlic
- 4 cups tomato juice
- 1 green pepper (chopped)
- ½ tsp. dill weed
- Sliced mushrooms or tomatoes chunks for garnish
- 1 cup plain yogurt
- Combine all ingredients (except yogurt) in small amounts in blender & blend until smooth.
- Use salt sparingly, if needed, & add pepper.
- Whisk in yogurt.
- Chill several hours before serving & garnish as desired with mushrooms or tomatoes.
Serves 5 (80 calories per serving)
