Cold Cherry Tomato Soup

• 1 teaspoon olive oil
• 1 cup thinly sliced onion
• 1/2 teaspoon sugar
• 1 garlic clove, sliced
• 2 1/2 cups halved cherry tomatoes
• 2 tablespoons minced fresh chives, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1/4 cup plain nonfat yogurt
• 1 cup evaporated skimmed milk

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

olive oil, onion, sugar, garlic, tomatoes, fresh chives, salt, pepper, lowsalt chicken broth, nonfat yogurt, milk

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