Tomato soup and a toasted cheesewich

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1 tbsp.chopped fresh basil or 1 tsp. dried basil
1/8 tsp.coarsely ground black pepper
1 cuplow fat buttermilk
4medium tomatoes, peeled, seeded, and chopped
4slices toasted wheat sandwich bread
8thin slices (1/8-inch) Swiss Lorraine cheese (about 1/3 lb.)
1 1/2 cupsvegetable juice cocktail

(Prep Time:20 minutes, Total Time:22 minutes)
1. In blender container, combine tomatoes, vegetable juice, buttermilk, basil and pepper. Blend until smooth. Refrigerate, covered, until chilled, at least 2 hours.

2. Just before serving, arrange cheese on toasted bread. Broil just until cheese is melted. Serve with soup.

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