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.
Yields: 4 Servings
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Ingredients
| 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) |
Directions
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.
Nutrition Information
|
130
CALORIES
|
2.5g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
130
20
|
||
| % Daily Value* | ||
| Total Fat | 2.5g | |
| Saturated Fat | 0g | |
| Cholesterol | 0mg | |
| Sodium | 640mg | |
| Total Carbohydrate | 24g | |
| Dietary Fiber | 4g | |
| Sugars | 13g | |
| Protein | 7g | |
| Vitamin A | 40% | |
| Vitamin C | 60% | |
| Calcium | 15% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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