2 cups chicken broth
1/4 cup plain yogurt
1 small Chef Jeff Red Beauty bell pepper, cut into matchsticks
1/4 cup packed fresh dill sprigs (tough stems discarded), washed well, spun dry, and chopped
Garnish: Crumbled feta
In a large saucepan simmer tomatoes in broth 6 minutes. In a blender puree tomato mixture with yogurt in small batches until smooth and season with salt and pepper. Cool soup completely. Chill soup, covered, until cold, about 2 hours.
Season soup with salt and pepper and top with bell pepper and dill. Garnish soup with feta.
Yield: Approximately 7 cups