Chilled Curried Seafood Soup

Cuisine: American

Category: seafood

Servings: 6


1 cup chopped potato (about
1 medium)
3/4 cup chopped onions (about
1-1/2 medium)
2 cups chicken broth
1-1/2 teaspoons curry powder
1 clove garlic, finely chopped
1 (14-1/2 ounce) can whole tomatoes,
4-1/2 cups 1-inch pieces catfish or
whitefish fillets (about
1-1/2 pounds)
1 cup plain nonfat yogurt
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice


Heat potatoes, onion, broth, curry powder, garlic and tomatoes to boiling in 2-quart saucepan, stirring frequently and breaking up tomatoes; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Place soup in blender. Cover and blend about 30 seconds or until smooth. Return soup to saucepan; heat to boiling. Stir in fish; reduce heat. Simmer about 5 minutes longer or until fish flakes easily with fork; remove from heat. Cover and refrigerate about 4 hours or until chilled. Stir in remaining ingredients. 6 servings

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