Much as I love summer, I don't care to add to the heat by using the stove. This zesty, delicious soup is composed of raw, fresh ingredients. It's a great way to turn those abundant August tomatoes into refreshing fare that's pretty enough to serve to guests.
| 2 | lb | ripe tomatoes (about 8-10 tomatoes, seeded and coarsely chopped) |
| 1⁄2 | c | red onion (chopped) |
| 1⁄2 | c | fresh dill (divided) |
| 2 | tbsp | lemon juice |
| 1 | c | fresh corn (2 ears, uncooked) |
| 1 | c | ice water |
| 1 | tsp | sea salt |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt (divided) |
In a food processor or blender, combine tomatoes, red onion, 1/4 cup dill, lemon juice, corn, ice water, salt, and 1/2 cup yogurt.
Refrigerate for 1-2 hours until chilled, or prepare ahead of time and refrigerate overnight.
In a small bowl combine remaining dill and yogurt and gently fold.
Refrigerate mixture until ready to serve.
Divide soup evenly between 4 bowls and garnish with a generous dollop of dill yogurt.