Cool and Creamy Tomato Dill Soup
Ingredients
- 6 medium tomatoes, cut into chunks (about 8 C.)
- 4 C. fat-free chicken broth, reduced-sodium
- 3 large onions, cut into chunks (about 3 C.)
- 1/4 C. canned tomato paste
- 3 large garlic cloves, peeled
- 1 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 2 1/2 C. buttermilk
- 1/3 C. dill, fresh, leaves, chopped, stems removed
Directions
In a large pot, bring tomatoes, broth, onions, tomato paste, garlic, salt and pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer until onions are tender, about 15-20 minutes. Remove from heat; cool slightly. Using a slotted spoon, lift solids from pot and transfer to a food processor or blender (you'll need to do this in a few batches); puree until smooth. Or puree soup in pot with an immersion blender. Pour pureed ingredients into a large bowl along with any liquid left in pot; stir in buttermilk and dill. Refrigerate until chilled (can be refrigerated for up to 5 days).
Yield: 8 servings
