Chilled Tomato-Yogurt Soup
Yield
6 servingsPrep
2 hrsCook
0 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
yogurt, plain
|
|
| 3 | medium |
tomatoes
ripe, red, peeled, seeded and chopped |
|
| 2 | each |
garlic cloves
peeled, ends removed, minced |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
dill weed
chopped fresh |
|
| 1 ¼ | cups |
milk
cold |
|
| 3 | tablespoons |
white wine vinegar
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 6 | sprigs |
dill weed, fresh
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
yogurt, plain
|
|
| 3 | medium |
tomatoes
ripe, red, peeled, seeded and chopped |
|
| 2 | each |
garlic cloves
peeled, ends removed, minced |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
dill weed
chopped fresh |
|
| 296 | ml |
milk
cold |
|
| 45 | ml |
white wine vinegar
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 6 | sprigs |
dill weed, fresh
|
|
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.
