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.
|2||lb||ripe tomatoes (about 8-10 tomatoes, seeded and coarsely chopped)|
|1⁄2||c||red onion (chopped)|
|1⁄2||c||fresh dill (divided)|
|1||c||fresh corn (2 ears, uncooked)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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