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.
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: 1 hour 10 minutes
Level: Easy
Prep: 10 minutes
Cook: 0 minutes
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 Tbsp lemon juice
- 1 c fresh corn (2 ears, uncooked)
- 1 c ice water
- 1 tsp sea salt
- 1 c Stonyfield Organic Low Fat Smooth & Creamy Plain (divided)
Ingredients
directions
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.
