Cool and Creamy Tomato-Dill Soup
6 medium tomatoes, cut into chunks (about 8 cups)
4 cups fat-free chicken broth, reduced-sodium
3 large onions, cut into chunks (about 3 cups)
1/4 cup canned tomato paste
3 large garlic cloves, peeled
1 1/2 teaspoons table salt
1/4 teaspoon black pepper
2 1/2 cups buttermilk
1/3 cup 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
for 15 to 20 minutes, until onions are tender. Remove from heat; cool slightly.
Using a slotted spoon, lift solids from pot and transfer to a food processor
or blender (you'll need to do this in a few batches). Puree until smooth.
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.
Servings: 8
Points: 1
