Chilled Tomato & Yogurt Soup

2 T. butter
2 c. chopped onion
2 c. peeled, seeded, cubed cucumbers
3 c. tomatoes, peeled, cored & cubed
3 basil leaves or 1 tsp. dried
2 c. chicken broth
2 c. yogurt
1 tsp. chopped fresh mint (Optional)

1. Melt butter in a saucepan and add the onion. Cook, stirring frequently, about 10 minutes but do not brown.
2. Add the cucumber, tomatoes, basil & chicken broth. Cook, stirring frequently, about 30 minutes.
3. Put the mixture, including the vegetable solids, through a sieve or blend in an electric blender.
4. Empty the mixture into a bowl and add yogurt & salt to taste. Chill thoroughly. Add the mint & serve. Yield: 6 servings.

Originally published in the New York Times on July 27, 1975.



  1. Pille said

    I love the fact that you’ve used a newspaper clipping from 32 years ago 🙂 I’m the same – I’ve got ancient newspaper & magazine clippings stored away – always makes me happy to find a good old recipe like that!

  2. nelsondailyphoto said

    Oh, man, you just keep coming up with good ones!! I need to come back and study category by category, as well as your old blog.

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