Chilled Tomato Soup


Heat oil in a dutch oven over medium-low heat. Add onions, carrots and garlic and cook until vegetables soften (about 15 minutes), stirring occasionally. Add salt, cayenne pepper and chicken stock. Simmer for 30 minutes. Increase the heat to high, add tomatoes and cook until softened (about 15 minutes). Cool mixture in refrigerator until chilled (this is best done overnight). When ready to serve, place tomato mixture in food processor fitted with steel blade and process until completely smooth. Transfer pureed mixture to a large bowl and whisk in drained yogurt and sour cream. The soup can be refrigerated at this point for one day. Adjust seasoning and serve garnished with a small amount of sour cream and chives.