Tomato-Tarragon Soup<\/p>\n
2 lb. Fresh Tomatoes, peeled and seeded
\n2 Chopped Scallions
\n1 C. Plain nonfat Yogurt
\n1\/4 C. Chopped Fresh tarragon
\n1\/2 tsp. Salt
\n1\/8 tsp. Pepper
\n1\/2 tsp. Sugar<\/p>\n
Place all ingredients in the bowl of a food processor. Process until smooth. Pour into a pitcher and place in refrigerator along with one soup bowl per person being served.<\/p>\n
Cucumber Dilled Soup<\/p>\n
16oz. Plain yogurt
\n2 Cucumbers, peeled and seeded
\n1 tsp. Minced garlic
\n1\/4 C. Chopped fresh dill
\n1\/2 tsp. Salt
\n1\/4tsp. Pepper<\/p>\n
Process this soup and pour into a separate pitcher and place in refrigerator until ready for serving.<\/p>\n
When ready to serve, remove bowls from refrigerator. Then, taking one soup bowl at a time, with a soup pitcher in each hand, pour the chilled soups simultaneously into the sides of the bowl so the soups come together in the center, creating a distinct contrasting line of color. Garnish with fresh whole chives, tarragon leaves or parsley.<\/p>\n
Either soup can be served on its own as a soup course or main dish for summer fare.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato-Tarragon Soup 2 lb. Fresh Tomatoes, peeled and seeded 2 Chopped Scallions 1 C. Plain nonfat Yogurt 1\/4 C. Chopped Fresh tarragon 1\/2 tsp. Salt 1\/8 tsp. Pepper 1\/2 tsp. Sugar Place all ingredients in the bowl of a food processor. Process until smooth. Pour into a pitcher and place in refrigerator along with one soup bowl per person being served. Cucumber Dilled Soup 16oz. Plain yogurt 2 Cucumbers, peeled and seeded 1 tsp. Minced garlic 1\/4 C. Chopped fresh…<\/p>\n