Chilled Curried Seafood Soup

This is a really nice soup. Perfect for a hot summer day. Got it from Betty Crocker's New Choices Cookbook. Cook time reflects chill time, but you should never trust my prep times anyway.

• Ready In: 4 hrs
• Serves: 4-6

Ingredients

• 1  cup potato, chopped
• 3⁄4 cup onion, chopped
• 2  cups chicken broth
• 1 1⁄2 teaspoons curry powder
• 1  garlic clove, chopped
• 1 (14 1/2ounce) can whole tomatoes, undrained
• 4 1⁄2 cups  white fish fillets, cut into 1 inch pieces (about 1 1/2 lb)
• 1  cup plain yogurt (fat free is ok)
• 2  tablespoons parsley, chopped
• 2  tablespoons lemon juice

Directions

1. Heat potatoes, onion, broth, curry, garlic, and tomatoes to boiling in a saucepan.
2. Stir frequently and break up tomatoes.
3. Reduce heat and simmer 15 minutes, uncovered.
4. Place in a blender and blend until smooth.
5. Return to pot and bring back to a boil.
6. Stir in fish and reduce heat to a simmer for 5 minutes or until the fish is cooked.
7. Remove from heat and let cool.
8. Cover and chill for 3 hours or until cool.
9. Stir in remaining ingredients.
10. Serve chilled.