Chilled Tomato Dill Soup

By Stonyfield

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 hr 10 mins

Level: Easy

Prep: 10 mins

Cook: 0 mins

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
  • 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.

    make it with yogurt instead!