Fresh Tomato-Dill Soup with Corn Salsa
The perfect summer soup! Serve hot or cold, but make sure you use only the freshest, ripest tomatoes—preferably from a backyard garden!
1 (14.5-ounce) can reduced-sodium chicken broth - divided use
1 small onion, chopped
1 clove large garlic, minced
6 large tomatoes, peeled, seeded and chopped*
2 tablespoons chopped fresh dill - divided use
1 ear of corn, husk and silk removed
1/4 cup finely chopped sweet onion (such as Vidalia, Walla Walla, etc.)
1 jalapeño chile, seeded and minced
1 tablespoon rice vinegar, or other mild vinegar
2 teaspoons extra virgin olive oil
- Combine 1/2 cup chicken stock, onion and garlic in a large saucepan. Bring to a boil, reduce heat and simmer until liquid evaporates, stirring occasionally. Pour in remaining broth, tomatoes, half the dill and return to boil. Reduce heat and simmer for 5 minutes. Purée mixture with a blender (regular or immersion) and season to taste with salt and pepper. Hold warm or chill.
- Steam corn over boiling water until tender, about 3 minutes. Using a sharp paring knife, cut kernels from cob and place in a medium bowl along with any juices. Stir in onion, jalapeño, vinegar and oil. Season to taste with salt and pepper.
- Serve soup warm or cold, topped with salsa and garnished with remaining dill.
Makes 6 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.