Garden Fresh Tomato Soup
(low fat, low calorie recipe)

3 large ripe tomatoes, halved crosswise and seeded
3 teaspoons sherry vinegar
Salt and freshly ground pepper
Sugar
3 tablespoons finely chopped fresh basil or cilantro leaves
2 tablespoons snipped fresh chives
2 tablespoons extra-virgin olive oil

Using a grater over a wide bowl, hold the rounded side of a tomato half and rub the cut side against the large holes of the grater until all that remains is the skin; discard the skin. Repeat with remaining tomato halves. Stir sherry winegar into the tomato soup and season with salt, pepper, and a pinch of sugar. Cover and refrigerate until well chilled.

Sir the soup well and ladle into chilled shallow bowls. Drizzle each serving with 1 teaspoon of olive oil and sprinkle the basil and chives on top. Serve immediately.

Makes 6 servings.

Recipe Makes 6 servings

Per Serving - 7 Fat Grams, 53 calories, 2 WW Points