Middle Eastern Tomato Soup

• 3/4 cup fat-free buttermilk
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 5/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 green onions, chopped
• 1 garlic clove
• 1/2 cup cilantro
• 1/4 teaspoon ground cumin
• 2 yellow bell peppers, seeded
• 3 large yellow beefsteak tomatoes, quartered
• 2 tablespoons plain 2% reduced-fat Greek yogurt
• 3 tablespoons plain hummus
• 1 tablespoon water
• Fresh cilantro leaves

1. Combine first 7 ingredients in a blender; blend until smooth.
2. Add 1/2 cup cilantro, cumin, bell peppers, and tomatoes to mixture in blender. Blend until smooth. Combine yogurt, hummus, and water.
3. Place 3/4 cup soup in each of 6 bowls. Top each serving with yogurt mixture and cilantro leaves.
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buttermilk, extravirgin olive oil, lemon juice, kosher salt, freshly ground black pepper, green onions, garlic, cilantro, ground cumin, yellow bell peppers, yellow beefsteak tomatoes, yogurt, water, cilantro

Taken from www.myrecipes.com/recipe/middle-eastern-tomato-soup (may not work)