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Chilled Tomato-Dill Soup

Heating tomatoes helps make the cancer-fighting carotenoid lycopene more available to the body. Because lycopene is fat soluble, cooking tomatoes in a little oil helps the body absorb even more of this potent antioxidant.

Recipe information

  • Yield

    serves 8

Ingredients

TOMATO-DILL SOUP

12 ripe tomatoes (about 5 pounds), halved lengthwise
Coarse salt and freshly ground pepper
15 large sprigs dill
1 navel orange
1 tablespoon olive oil
1 large garlic clove, minced
1 small onion, finely chopped
2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 cups water
2 tablespoons balsamic vinegar
1/2 cup plain low-fat yogurt
Spicy Croutons (recipe follows)

SPICY CROUTONS

8 slices (1/4 inch thick) country-style bread
2 teaspoons extra-virgin olive oil
2 tablespoons spice seeds, such as fennel, dill, caraway, or celery seed, toasted (page 57)
1/4 teaspoon paprika (sweet or hot)
Coarse salt
(makes 8 large croutons)

Preparation

  1. Step 1

    Preheat oven to 450°F. Arrange tomatoes on a rimmed baking sheet, cut side up, and sprinkle with 1/2 teaspoon salt. Roast until softened, about 30 minutes. Let cool and peel off skin.

    Step 2

    Tie 13 dill sprigs into a bundle with kitchen twine. With a vegetable peeler, remove a 2-inch strip of orange zest. Squeeze juice from orange.

    Step 3

    Heat oil in a medium pot over low. Cook garlic and onion, stirring occasionally, until translucent, about 7 minutes. Add tomatoes, broth, dill bundle, reserved orange zest and juice, 1 1/4 teaspoons salt, and the water; season with pepper. Bring to a boil. Reduce heat to medium low; simmer 20 minutes. Let cool slightly. Discard dill and zest.

    Step 4

    Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Stir in vinegar, then let cool completely. Cover and refrigerate at least 2 hours, or up to overnight.

    Step 5

    Divide soup among eight bowls; garnish each with 1 tablespoon yogurt. Snip remaining dill over soup; serve with croutons.

  2. SPICY CROUTONS

    Step 6

    Preheat oven to 400°F. Brush bread with olive oil, dividing evenly; place on a baking sheet.

    Step 7

    In a spice grinder or clean coffee mill, finely grind seeds to a powder. Transfer to a small bowl; stir in paprika and 1/4 teaspoon salt. Place spice combination in a fine sieve; sift over bread. Brush again with olive oil; toast until crisp, about 15 minutes.

  3. nutrition information

    Step 8

    (Per Serving)

    Step 9

    Calories: 100

    Step 10

    Saturated Fat: 5g

    Step 11

    Unsaturated Fat: 1.9g

    Step 12

    Cholesterol: .9mg

    Step 13

    Carbohydrates: 17.3g

    Step 14

    Protein: 3.9g

    Step 15

    Sodium: 442mg

    Step 16

    Fiber: 4.2g

  4. nutrition information (SPICY CROUTONS)

    Step 17

    Per Serving (Slice)

    Step 18

    Calories: 126

    Step 19

    Saturated Fat: 1g

    Step 20

    Unsaturated Fat: .2g

    Step 21

    Cholesterol: 3mg

    Step 22

    Carbohydrates: 23g

    Step 23

    Protein: 3.3g

    Step 24

    Sodium: 282mg

    Step 25

    Fiber: 1.4g

Power Foods
TagsCold SoupSoupSoup/StewTomatoVegetableDillHerbs & SpicesStarterLunchDinnerVegetarianMake AheadFood ProcessorCookbooks
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