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Home / Recipes / Chilled Tomato Dill Soup

Chilled Tomato Dill Soup

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.
Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • 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 T lemon juice
  • 1 c fresh corn (2 ears, uncooked)
  • 1 c ice water
  • 1 t sea salt
  • 1 c Stonyfield Organic Low Fat Plain Yogurt (divided)


Step 1

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.

Step 2

Refrigerate for 1-2 hours until chilled, or prepare ahead of time and refrigerate overnight.

Step 3

In a small bowl combine remaining dill and yogurt and gently fold.

Step 4

Refrigerate mixture until ready to serve.

Step 5

Divide soup evenly between 4 bowls and garnish with a generous dollop of dill yogurt.


Calories: 130, Calories from Fat: 20, Total Fat: 2.5g, Sodium: 640mg, Total Carbohydrate: 24g, Dietary Fiber: 4g, Sugars: 13g, Protein: 7g, Vitamin A: 40%, Vitamin C: 60%, Calcium: 15%, Iron: 6%


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