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.
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.