Chilled Tomato-Dill Soup

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