Cold Tomato Dill Soup Recipe
If you are searching for a different kind of dill soup, then Cold Tomato Dill Soup is one among the best finds. Whether or not you like tomato, I am almost sure you will love this Cold Tomato Dill Soup recipe. My family loves it. So will yours!
Summary
Ingredients
2 tbs (30 ml) olive oil
2-3 medium onions, chopped
2-4 cloves garlic, crushed
6-8 tomatoes, peeled and chopped
2 cups (480 ml) chicken stock, homemade
1/2 tsp (3 ml) white pepper
3 tbs (45 ml) fresh dill, finely chopped or 1 1/2 tsp (8 ml) dried dill
1 tsp (5 ml) sugar
2 cups (480 ml) Nonfat Plain Yogurt
1 cup (240 ml) buttermilk or skim milk onfat Plain Yogurt, for garnish dill or chives, chopped, for garnish
Directions
Heat the olive oil in a skillet over medium heat.
Add the onions and garlic and saute until soft but not brown.
Add the tomatoes, chicken stock, white pepper, and dill.
Cover and simmer for 15 minutes.
Cool the cooked mixture slightly, then process in a blender or food processor in batches.
Add the sugar, yogurt and milk to the tomato mixture.
Blend well.
Chill.
Adjust the seasonings, pour into individual bowls and garnish each with a dollop of yogurt sprinkled with chopped dill or chives.
Add the onions and garlic and saute until soft but not brown.
Add the tomatoes, chicken stock, white pepper, and dill.
Cover and simmer for 15 minutes.
Cool the cooked mixture slightly, then process in a blender or food processor in batches.
Add the sugar, yogurt and milk to the tomato mixture.
Blend well.
Chill.
Adjust the seasonings, pour into individual bowls and garnish each with a dollop of yogurt sprinkled with chopped dill or chives.
