Chilled Tomato Dill Soup

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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.

130
Calories
2.5g
Fat
7g
Protein
4
Servings

Ingredients

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
1 c Stonyfield Organic Low Fat Plain Yogurt (divided)
Nutrition Information: 
Calories: 
130
Calories from Fat: 
20
Total Fat: 
2.5g
Sodium: 
640mg
Total Carbohydrate: 
24g
Dietary Fiber: 
4g
Sugars: 
13g
Protein: 
7g
Vitamin A: 
40%
Vitamin C: 
60%
Calcium: 
15%
Iron: 
6%

Preparation:

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.

Ingredients

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
1 c Stonyfield Organic Low Fat Plain Yogurt (divided)
Nutrition Information: 
Calories: 
130
Calories from Fat: 
20
Total Fat: 
2.5g
Sodium: 
640mg
Total Carbohydrate: 
24g
Dietary Fiber: 
4g
Sugars: 
13g
Protein: 
7g
Vitamin A: 
40%
Vitamin C: 
60%
Calcium: 
15%
Iron: 
6%

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