Chilled Tomato-Dill Soup Recipe

Name: Chilled Tomato-Dill Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ripe tomatoes (about 5 pounds), halved lengthwise; Coarse salt and freshly ground pepper; 15 large sprigs dill; 1 navel orange; 1 tablespoon olive oil; 1 large garlic clove, minced; 1 small onion, finely chopped; 2 cups homemade or reduced-sodium store-bought chicken or vegetable broth; 2 cups water; 2 tablespoons balsamic vinegar; 1/2 cup plain low-fat yogurt; Spicy Croutons (recipe follows); 8 slices (1/4 inch thick) country-style bread; 2 teaspoons extra-virgin olive oil; 2 tablespoons spice seeds, such as fennel, dill, caraway, or celery seed, toasted (page 57); 1/4 teaspoon paprika (sweet or hot); Coarse salt; (makes 8 large croutons)

Servings: persons

12 ripe tomatoes (about 5 pounds), halved lengthwise
Coarse salt and freshly ground pepper
15 large sprigs dill
1 navel orange
1 tablespoon olive oil
1 large garlic clove, minced
1 small onion, finely chopped
2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 cups water
2 tablespoons balsamic vinegar
1/2 cup plain low-fat yogurt
Spicy Croutons (recipe follows)
8 slices (1/4 inch thick) country-style bread
2 teaspoons extra-virgin olive oil
2 tablespoons spice seeds, such as fennel, dill, caraway, or celery seed, toasted (page 57)
1/4 teaspoon paprika (sweet or hot)
Coarse salt
(makes 8 large croutons)

1
Preheat oven to 450F.
2
Arrange tomatoes on a rimmed baking sheet, cut side up, and sprinkle with 1/2 teaspoon salt.
3
Roast until softened, about 30 minutes.
4
Let cool and peel off skin.
5
Tie 13 dill sprigs into a bundle with kitchen twine.
6
With a vegetable peeler, remove a 2-inch strip of orange zest.
7
Squeeze juice from orange.
8
Heat oil in a medium pot over low.
9
Cook garlic and onion, stirring occasionally, until translucent, about 7 minutes.
10
Add tomatoes, broth, dill bundle, reserved orange zest and juice, 1 1/4 teaspoons salt, and the water; season with pepper.
11
Bring to a boil.
12
Reduce heat to medium low; simmer 20 minutes.
13
Let cool slightly.
14
Discard dill and zest.
15
Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
16
(Alternately, use an immersion blender.)
17
Stir in vinegar, then let cool completely.
18
Cover and refrigerate at least 2 hours, or up to overnight.
19
Divide soup among eight bowls; garnish each with 1 tablespoon yogurt.
20
Snip remaining dill over soup; serve with croutons.
21
Preheat oven to 400F.
22
Brush bread with olive oil, dividing evenly; place on a baking sheet.
23
In a spice grinder or clean coffee mill, finely grind seeds to a powder.
24
Transfer to a small bowl; stir in paprika and 1/4 teaspoon salt.
25
Place spice combination in a fine sieve; sift over bread.
26
Brush again with olive oil; toast until crisp, about 15 minutes.
27
(Per Serving)
28
Calories: 100
29
Saturated Fat: 5g
30
Unsaturated Fat: 1.9g
31
Cholesterol: .9mg
32
Carbohydrates: 17.3g
33
Protein: 3.9g
34
Sodium: 442mg
35
Fiber: 4.2g
36
Per Serving (Slice)
37
Calories: 126
38
Saturated Fat: 1g
39
Unsaturated Fat: .2g
40
Cholesterol: 3mg
41
Carbohydrates: 23g
42
Protein: 3.3g
43
Sodium: 282mg
44
Fiber: 1.4g

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 ripe tomatoes (about 5 pounds), halved lengthwise, Coarse salt and freshly ground pepper, 15 large sprigs dill, 1 navel orange, and more.

Yes, Chilled Tomato-Dill Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Tomato-Dill Soup

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