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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.Print
(From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
- 3 tablespoons butter
- 3 medium yellow onions, chopped
- 1/2 teaspoon chopped garlic
- 6 large ripe tomatoes, cored, seeded and quartered
- 3/4 cup water
- 1 1/2 chicken bouillon cubes
- 1 1/2 tablespoons fresh dill (or 1 1/2 teaspoons dried)
- 3/4 cup mayonnaise
- In a 2-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. 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. 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.