19 Oct 2010

Telepan Tomato Rice Soup

by Bill Telepan





8 oz OIKOS yogurt


1 onion-chopped


4 cloves garlic-chopped


3 pounds fresh tomato-chopped


48 oz vegetable stock


1.5 cups of rice


3 tablespoons chopped dill


1 pint of cherry or Wild Mex tomatoes


Preparation:

Over medium heat in a covered pot, cook the onion and garlic until tender, about 5-7 minutes. Add tomato and cook and cook until soft, about 10 minutes. Add vegetable stock and simmer 45 minutes. Puree in a blender, place back in pot and whisk in yogurt. Reheat to serve, garnish with rice, dill and wild Mexican tomatoes