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Place the chopped tomatoes and stock in a saucepan and simmer for 10 minutes. Add the herbs and stir well. Puree the soup with the yoghurt until smooth and balance the flavour with salt. Chill. To serve, ladle the soup into individual bowls and top with crumbled fetta and extra dill. Per serving: 364 Calories (kcal); 3g Total Fat; (6% calories from fat); 18g Protein; 77g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1613g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 28 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 356.4mg||12 %|
|Potassium 3134.6mg||82 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 60.3g|
|Protein 18.3g||26 %|
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Calories per serving: 349
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