Sometimes when you're dieting you just need something savory. Sometimes, grilled chicken breast on a bed of lettuce just won't cut it. Those moments–those when you're in the mood for something rich, creamy, savory and healthy–those moments call for cold tomato soup with goat milk yogurt.

This meal is as filling as it is delicious. And the best thing about it is that it only takes about 25 minutes to make–and it will be 25 well-spent minutes. Here's why:

  • The recipe calls for five pounds of yellow or orange tomatoes, and each tomato is full of iron, B-12 and folate–all nutrients that help your body burn calories and fight diseases like cancer and diabetes. But perhaps the best thing about all of the tomatoes is that they are very filling while at the same time very low in calories.
  • In addition to all those delicious tomatoes, you'll be enjoying two cups of goat milk yogurt. Goat milk yogurt is rich and delicious, and it provides calcium and a whole lot of vitamins and minerals.
  • When it comes to healthy eating, the secret ingredient in tomato soup with goat milk yogurt may be celery leaves (or lovage leaves, if you prefer). Celery leaves, which are commonly tossed in the trash, are actually way better for you than the celery stalks. In fact, they're like celery on steroids. They have five-time more magnesium and calcium than the stalks.
  • Finally, you're going to love the six scallions called for in this recipe. Scallions taste amazing–they bring the zest–and they also serve as an incredibly efficient anti-oxidant, meaning they help your body purge bad toxins.


  • 5 lbs. orange or yellow tomatoes, cored
  • 6 medium scallions, chopped
  • ½ c. parsley leaves
  • ½ c. celery leaves (or lovage leaves)
  • 2 T. tarragon leaves
  • ¼ c. lime juice (preferably fresh)
  • 2 t. honey (preferably organic)
  • 2 c. goat milk yogurt
  • ½ c. cold water
  • ¼ c. olive oil
  • Salt and pepper



  1. Put a coarse strainer over a bowl. Cut the tomatoes in half and squeeze out the juice and the seeds into the strainer/bowl.
  2. Cut the tomatoes into chunks and add to the blender. Then add the tomato liquid from Step 1, scallions, parley leaves, celery leaves (or lovage leaves), tarragon leaves, fresh lime juice, honey, goat milk yogurt and water and puree.
  3. With the blender on, gradually add the olive oil and continue to blend until smooth in texture.
  4. Add salt and pepper to taste and refrigerate until the soup is cold. Then add into bowls and serve.