Buttermilk Tomato Soup
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INGREDIENTS 1 small onion, finely chopped
3 shallots, finely chopped
1 tablespoon diet margarine
1 can (5-ounces) stewed tomatoes
2 cups buttermilk
1/8 teaspoon freshly ground white pepperSauté the onion and the shallots in the margarine in a medium-size, nonstick saucepan over medium-high heat. Add the tomatoes and heat them through. Purée the mixture in an electric blender or food processor. Return the purée to the saucepan.
Add the buttermilk and the white pepper. Heat the soup, but do not boil it. Serve the soup immediately.
NOTE - If the soup should boil and "curdle," run it through the blender in small batches to smooth it.
NUTRIENT VALUE PER SERVING
49 calories
3 g protein
1 g fat
7 g carbohydrate
217 mg sodium
2 mg cholesterol