Dill Tomato Soup-Weekend Herb Blogging

I am tagging this post for Weekend Herb Blogging hosted this week at
The Inadvertent Gardener.
Go there and check out more WHB posts for the week.

Tomato Dill Soup
Liquefy three cups of unpeeled red tomatoes with 2 large cloves
of garlic in a blender.

Roma works best but any red tomato will do.
You can peel and de-seed if you prefer but I never do.

Place the liquid tomatoes and garlic in a large saucepan with -

2 c chicken stock
1/2 c white cooking wine
1 teaspoon lemon zest
about 3 teaspoon fresh chopped dill

cook this over medium heat 15 minutes then add -

3/4 c heavy cream
1/4 c shredded parmesan cheese
kosher salt and fresh ground pepper to taste

simmer another 15 minutes.

Serve with a dollop of sour cream and dill sprig.

Goes well with crostini and salad for a light lunch, or as
a first course to your favorite light baked fish.

I have also done this with yellow tomatoes adding an onion
and it was very good.

Of course if you don’t like that tomato application you can always make a -

Big Ole Ugly Tomato Sandwich