- 6 medium fresh tomato(es), cut into chunks (about 8 cups)
- 4 cup(s) fat-free reduced sodium chicken broth
- 3 large uncooked onion(s), cut into chunks (about 3 cups)
- 1/4 cup(s) canned tomato paste
- 3 clove(s), medium garlic clove(s), peeled
- 1 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 1/2 cup(s) low-fat buttermilk
- 1/3 cup(s) dill, 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.
This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!