Cold Cherry Tomato Soup

Ingredients

• 2.5 cups cherry tomatoes halved
• 2 tablespoons chives fresh divided minced
• 1  garlic clove sliced
• 10.5 ounce low-salt chicken broth canned
• 1 teaspoon olive oil 
• 1 cup onion thinly sliced
• 0.3 teaspoon pepper 
• 0.3 cup nonfat yogurt plain
• 0.5 teaspoon salt 
• 1 cup evaporated skimmed milk 
• 0.5 teaspoon sugar 

Equipment

• food processor
• bowl
• sauce pan
• ladle

Directions

1. Heat the oil in a saucepan over medium heat.
2. Add onion, sugar, and garlic; saut 5 minutes.
3. Add tomatoes, 1 tablespoon chives, salt, pepper, and broth; cover, reduce heat to low, and simmer 20 minutes.
4. Place tomato mixture and yogurt in a food processor, and process until smooth.
5. Pour mixture into a bowl; stir in milk. Cover and chill.
6. Ladle into individual bowls, and top with remaining chives.