1 teaspoon extra-virgin olive oil
1 teaspoon minced white onion
1 pinch crushed red pepper
4 cups sliced yellow grape or heirloom tomatoes
1 cup water
1 cup 2 percent reduced-fat milk
1/2 cup low-fat plain yogurt
1 teaspoon fresh chopped basil leaves, divided
1/4 teaspoon salt
Freshly ground black pepper
1. Heat olive oil in a heavy saucepan over medium heat. Add onion and crushed red pepper and cook 1 minute. Add tomatoes and enough water to cover (about 1 cup). Cook, uncovered, until boiling. Reduce heat to low and simmer 30 minutes. Let cool slightly.
2. Puree tomato mixture in a blender until smooth. (You’ll need to work in batches.) Strain through a sieve and return to pan. Bring to a boil over medium heat. Reduce heat to medium-low. Add milk, yogurt and 1/2 teaspoon basil and stir to combine. Cook 10 minutes—do not boil. Add salt and pepper. Garnish with remaining basil.
Recipe by Rebecka Evans, Louisville, Colo.
Nutritional facts per serving: 100 calories, 3.5g fat, 10mg cholesterol, 6g protein, 11g carbohydrates, 1g fiber, 240mg sodium