Chilled Tomato-Yogurt Soup

Chilled Tomato-Yogurt Soup is the kind of recipe that belongs in every warm-weather rotation. Strained yogurt gives the base a thick, velvety body, while ripe tomatoes and fresh dill bring bright, garden-fresh flavor.

A touch of garlic and white wine vinegar sharpens everything without overpowering the soup’s cool, tangy character. Since there is no cooking involved, this is really about assembling good ingredients and letting the blender do the work.

Serve it as an elegant starter or a light lunch alongside crusty bread. It holds well in the refrigerator for up to two days, so it is easy to make ahead for guests.

Pro Tips

• Straining the yogurt is not optional. Skipping this step results in a thin, watery soup. Two hours of draining makes a noticeable difference in texture.
• Use the ripest, most fragrant tomatoes you can find. Off-season tomatoes will taste flat. In winter, canned San Marzano tomatoes work as a substitute.
• Chill the soup thoroughly before serving. The flavors meld and deepen as it sits.
• Taste and adjust the vinegar and salt just before serving, as cold temperatures dull seasoning.

Variations

• Replace dill with fresh basil or mint for a different herb profile.
• Add a diced cucumber for extra crunch and coolness.
• Drizzle with a swirl of good olive oil and a sprinkle of sumac for a Middle Eastern twist.