Chilled Tomato-Dill Soup

Naturally low-in-fat buttermilk gives this soup its creamy texture. Serve it as a refreshing side to a tuna sandwich or wrap.

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

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.

Puree soup in pot using an immersion blender. Or transfer soup to a food processor or blender and puree until smooth. (You'll need to do this in a few batches; be careful not to splatter hot liquid.)

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.