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Ingredientes
- 1 1/2 kg green tomatoes
- 3 c. rich vegetable stock
- 1/2 c. fresh dill
- 1/2 c. fresh coriander
- 1/2 c. thick Greek lowfat yoghurt salt and pepper to taste
- 100 gm Bulgarian fetta cheese
Direcciones
- Place the minced tomatoes and stock in a saucepan and simmer for 10 min.
- Add in the herbs and stir well.
- Puree the soup with the lowfat yoghurt till smooth and balance the flavour with salt. Chill.
- To serve, ladle the soup into individual bowls and top with crumbled fetta and extra dill.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2112g | |
| Calories 401 | |
| Calories from Fat 83 | 21% |
| Total Fat 9.87g | 12% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2904mg | 121% |
| Potassium 3761mg | 107% |
| Total Carbs 84.71g | 23% |
| Dietary Fiber 33.2g | 111% |
| Sugars 41.89g | 28% |
| Protein 17.05g | 27% |
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