POINTS® Value |  1
Servings | 8
Preparation Time | 25 min
Cooking Time | 25 min
Level of Difficulty | Easy

Naturally low-in-fat buttermilk gives this soup its creamy texture. Serve it as a refreshing side to our Tuscan Tuna Wraps.

6 medium tomato(es), cut into chunks (about 8 cups)
4 cup fat-free chicken broth, reduced-sodium
3 large onion(s), cut into chunks (about 3 cups)
1/4 cup canned tomato paste
3 large garlic clove(s), peeled
1 1/2 tsp table salt
1/4 tsp black pepper
2 1/2 cup buttermilk
1/3 cup dill, fresh, leaves, chopped (stems removed)

Instructions


1. 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 until onions are tender, about 15 to 20 minutes. Remove from heat; cool slightly.
2. 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. Or puree soup in pot with an immersion blender.
3. 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.
4. This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!







-- Edited by Colette at 14:01, 2006-06-22