Instructions: In a food processor or blender pure the tomatoes in batches, force the pure through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste.

Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).

Makes about 5 cups, serving 4.

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