Ingredients
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Soup
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3 tablespoons extra-virgin Olive Oil
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1 small Onion
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½ cup grated Carrots
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1 teaspoon grated Orange Zest
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1 small Orange Juice
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1 (28-ounce) can plum Tomatoes
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2 cups Chicken broth
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2 teaspoons Honey
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Kosher Salt
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Freshly ground Black Pepper
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Fresh Dill
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Cucumber Dill Yogurt
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½ cup 2% or whole milk Greek Yogurt
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½ cup finely diced seedless Cucumber
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1 tablespoon chopped fresh Chives
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1 tablespoon chopped fresh Dill
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1 tablespoon extra-virgin Olive Oil
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Kosher Salt
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Freshly ground Black Pepper
Directions
This soup is light and refreshing when chilled, but it is also great served hot in the wintertime. The tangy yogurt dolloped on top is the perfect counterbalance for the slight sweetness of this soup.
Steps
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1
Done
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To make the SoupIn a large saucepan, heat the oil over medium heat. When the oil is hot, add the onion and carrot. Cook, stirring occasionally, until the onion is softened, 6 to 7 minutes. |
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2
Done
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Add the orange zest, orange juice, and ground fennel. Cook until fragrant, about 1 minute. Add the tomatoes and their juice, stock, honey, and 1 cup water. Season with salt and pepper. Bring to a simmer and cook, breaking up the tomatoes with a wooden spoon, until the tomatoes are very soft, about 40 minutes. |
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3
Done
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Make the Cucumber-Dill YogurtIn a small bowl, stir together the yogurt, cucumber, chives, dill, and oil. Season with salt and pepper and chill until ready to serve. |
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4
Done
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When the soup is finished, puree with a hand blender or in batches in a countertop blender. Refrigerate until chilled. |
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5
Done
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Serve in chilled soup bowls with a dollop of the cucumber-dill yogurt and a sprinkle of fresh dill sprigs. |
