Chilled tomato dill soup

    2 hours 40 min

    I made this tomato soup one night and it is perfect for a warm summer night when you only want fresh vegetables. It's also a very light recipe.

    1 person made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1kg tomatoes, peeled and chopped
    • 10 dill fronds, chopped
    • 1L beef stock
    • salt and ground black pepper

    Prep:10min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Heat the olive oil over medium heat in a large saucepan and cook and stir the onion and garlic until just golden, about 10 minutes.
    2. Stir in the tomatoes, dill and beef stock. Season with salt and pepper. Simmer over low heat for 30 minutes, uncovered, stirring occasionally.
    3. Turn off the heat, and let the soup rest for 15 minutes. Chill in the refrigerator for 2 hours before serving.

    Serving suggestion

    Serve each bowl of soup garnished with a dill frond.

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