Tomato-lime soup

Here's a twist on the typical summer tomato soup for you.  Although the vegetables are cooked, the soup is still served cold.  Very very tasty!  Substitute vegetable stock for chicken stock, and you've got a delicious vegetarian meal.

Tomato-Lime Soup

Olive oil
2 large carrots, chopped
1 large onion, chopped
2 cans (16 oz) of tomatoes, diced
1 c chicken stock (or vegetable stock)
Salt, pepper, and sugar
1-1/2 c plain yogurt
1/4 c lime juice
1 T fresh parsley
1 T fresh basil
Hot sauce (optional)
More yogurt for garnish (optional)

In a large saucepan, cook the carrots and onions over medium-low heat until tender but not browned.  Add the tomatoes and broth, and bring to a boil, simmering until the vegetables are very soft.  Put the mixture into a food processor (in batches) and puree.  Pour into large serving bowl.  Add spices to taste.  Stir in the yogurt through the basil and chill several hours.  Add hot sauce and a dollop of yogurt to individual bowls if desired.