Chilled Tomato-Dill Soup
6 medium, cut into chunks (about 8 cups)
Fat-free reduced sodium chicken broth
3 large, cut into chunks (about 3 cups)
Canned tomato paste
3 clove(s), medium, peeled
⅓ cup(s), fresh, leaves, chopped (stems removed)
- 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 to 20 minutes. Remove from heat; cool slightly.
- Puree soup in pot using an immersion blender. Or transfer soup to a food processor or blender and puree until smooth. (You'll need to do this in a few batches; be careful not to splatter hot liquid.)
- 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). Yields about 1 1/2 cups per serving.