Tuesday, April 21, 2009

Tomato Yogurt Soup

by Patt Levine and Michele Bontempo-Saray
in Eating Well After Weight Loss Surgery

16 oz plain, fat free yogurt
2 lb can plum tomatoes, drained
1/4 tsp celery salt
1/4 tsp curry powder
1 clove garlic
salt and pepper to taste

Puree all ingredients until smooth. Serve hot or cold

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