Ingredients :-

• 3 tablespoons olive oil 1 garlic clove, crushed
• 1 kg (2 lb) tomatoes, skinned, de-seeded and chopped
• 2 tablespoons tomato purée
• 1 tablespoon chopped basil
• 750 ml (1% pints) Chicken Stock
• 2 courgettes, trimmed and coarsely grated
• salt and pepper

To Garnish:

• 4 ice cubes
• 3 tablespoons low-fat natural yogurt basil leaves

Soup Serving Infomation:-

• Serve for 4 pax
• Preparation time: about 15 minutes, plus cooling and chilling
• Cooking time: about 20 minutes

Dietary Information :-

• kcal 132
• kJ 552
• protein 4 g
• fat 9 g
• CHO 9 g

Cooking Process

1. Heat the oil in a saucepan, add garlic, tomatoes and tomato puree and cook over a gentle heat for 10 minutes.
2. Stir in the basil and stock with salt and pepper to taste.
3. Bring to ie boil, lower the heat and simmer or 5 minutes.
4. Cool the soup slightly, then purée it in a food processor or liquidizer ltil fairly smooth.
5. Leave to cool. Stir the courgettes into the soup; cover chill for 4 hours, or overnight.
6. Just before serving, place an ice cube in each of 4 chilled soup bowls.
7. Pour in the soup, add a swirl of „ogurt and garnish with basil leaves.

*To give it a deeper colour and more intense flavour than hothouse tomatoes, choose dark red, sun-ripened tomatoes, such as Italian plum tomatoes.