Instructions: Puree tomatoes in a blender until liquified, then add oil, lemon juice, vinegar, curry powder, and salt. Blend, then pour in yogurt and mix well. Chill for at least 2 hours.

When ready to serve, ladle into bowls and garnish with minced parsley.

Comments: I love this cold soup; its light, refreshing, tart - and a gorgeous shade of shell pink. Also, really fast and easy to make. Serve it in small bowls to 4 to 6 people as a wonderful first course to any meal of grilled meats or vegetables, or of roast chicken. If you use no-fat yogurt, which is delicious, it has practically no calories.

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