Low Fat Tomato Recipes

Ingredients:

nonstick cooking spray
2 leeks, finely chopped -green and white parts
1 carrot, peeled -and finely chopped
1 celery stalk, finely chopped
4 ripe tomatoes, coarsely chopped -about 2 pounds
3 tbsp tomato paste
2 tbsp all-purpose flour
4 cup poultry stock
2 tbsp chopped fresh basil
salt, to taste
freshly ground pepper to taste
1/4 cup low-fat buttermilk

Instructions:

1. Coat saucepan over low heat with cooking spray. Add leeks, carrot and
celery; saute, stirring occasionally, about 5 minutes, until slightly
softened.

2. Add tomatoes and tomato paste and cook about 5 minutes longer, until
tomatoes start to soften. Sprinkle with flour; stir well. Add Poultry
Stock; cover and simmer about 20 minutes, until slightly thickened.

3. Stir in basil, salt and pepper. Transfer soup to food processor fitted
with metal blade; puree until smooth. Transfer to nonreactive bowl. (For a
velvety texture, use the back of a wooden spoon to press the puree through
a sieve into the bowl.) Cover and refrigerate about 2 hours, until well
chilled.

4. To serve, transfer to individual bowls. Lightly stir in buttermilk,
leaving a visible swirl of it in the soup.

Makes 6 servings. Preparation time: 20 minutes. Cooking time: 30 minutes.
Chilling time: 2 hours.

Per serving: About 94 cal, 4 g pro, 18 g car, 2 g fat, 19% cal from fat, 0
mg chol, 173 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6