1 T. olive oil

1 medium onion, finely chopped

1 T. water

2 cloves garlic, minced

1 1/2 pounds tomatoes, peeled and chopped

4 T. stemmed and chopped fresh dill + 4 fronds for garnish

3 C. chicken or vegetable broth

Salt

Ground black pepper

 

In a medium pot over low heat, combine the oil, onion, and water. Cook, stirring occasionally, for 12 minutes, or until soft. Add the garlic and cook 5 minutes longer. Increase the heat to medium. Add thetomatoes, dill, and broth. Simmer for 25 minutes, or until the tomatoes are very soft. Season with salt and pepper to taste. Chill in the refrigerator for 2 hours. Serve garnished with dill fronds.

 

Yield: 4 servings

Calories: 92

Fat: 5g

Fiber: 2g