This Chilled Tomato Dill Soup recipe is always a hit, especially on a hot summer night. It is bursting with the flavors of summer – fresh tomatoes, onions and garlic. Fresh dill leaves, light and flavorful, blend perfectly with the tomato flavor and add bits of green color to this salmon-colored soup. I like to take it as part of a picnic dinner for a Denver Botanic Gardens summer concert, along with one of our main dish salads and a French baguette. It is rich, so small portions are best.
Chilled Tomato Dill Soup
- Yield: 4 to 6 servings
- Category: Chilled Soups, Starters, Entertaining
- 3 tablespoons butter
- 3 medium yellow onions (around 3/4 pound), chopped
- 1/2 teaspoon chopped garlic
- 6 large ripe tomatoes (2 1/4 – 2 1/2 pounds), cored, seeded and quartered
- 3/4 cup water
- 1 1/2 chicken bouillon cubes (or 1 1/2 teaspoons chicken granules)
- 1 1/2 tablespoons fresh dill (or 1 1/2 teaspoons dried)
- 3/4 cup mayonnaise
- In a 4-quart saucepan, melt the butter and sauté the onion and garlic over medium heat until wilted, about 12 to 15 minutes.
- Add the tomatoes, water, bouillon cubes and dill, and simmer, covered, for 10 minutes, or until tomatoes are very tender. Remove from heat and cool.
- Place one-half of the tomato mixture in a blender and blend until smooth. Place in a large mixing bowl. Repeat with remaining tomato mixture. (Can also use an immersion blender.)
- Whisk in the mayonnaise and season to taste with salt and pepper. Cover and chill overnight. Serve in chilled bowls.
Make ahead: Soup can be made up to two days ahead. Store covered and refrigerated.