Chilled Tomato Soup with Cilantro-Yogurt Swirl

Ingredients

2 teaspoons ground cumin

2 pounds ripe tomatoes, coarsely chopped (about 5 cups)

1/2 cup chopped red onion

2 tablespoons plus 1/4 cup chopped fresh cilantro , divided

2 teaspoons chopped chipotle pepper in adobo sauce, (see Note)

1 cup ice water

2 tablespoons lime juice, or to taste

1 teaspoon kosher salt

1 cup low-fat plain Greek yogurt

Directions

1. To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.

2. Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.

3. To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).

4. To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.

MAKE AHEAD TIP: Refrigerate the soup and cilantro yogurt in separate containers for up to 1 day.