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Chilled tomato dill soup

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Recipe courtesy of Stonyfield Farm 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.

makes: 4 servings

2 pounds ripe tomatoes, seeded and coarsely chopped (about 8-10 tomatoes)
1/2 cup red onion, chopped
1/2 cup fresh dill, divided
2 tablespoon lemon juice
1 cup fresh corn (2 ears, uncooked)
1 cup ice water
1 teaspoon sea salt
1 cup Stonyfield Farm 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.


*Vegetarian, *Gluten-Free