Chilled Tomato-Yogurt Soup

Directions

Line a strainer with 2 to 3 coffee filters or cheesecloth.

Set over a bowl and place the yogurt in the strainer.

Refrigerate for 2 hours to allow the whey (liquid) to drip from the yogurt.

Discard the liquid and place the yogurt in a medium bowl.

Add the tomatoes, garlic, olive oil, dill and milk.

Combine well.

In a blender, purée the mixture in batches, if necessary, until smooth.

Pour into a bowl, add the vinegar and season to taste with salt and pepper.

Chill for at least 1 hour.

At serving time, ladle the soup into bowls and garnish with dill sprigs.