Ingredients

• 3 pounds green tomatoes, seeded and chopped (about 6 cups)
• 2 cups chicken broth
• 1/4 cup plain yogurt
• 1 small red bell pepper, cut into matchsticks
• 1/4 cup packed fresh dill sprigs (tough stems discarded), washed well, spun dry, and chopped
• Garnish: Crumbled feta

Instructions

1. 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.
2. Season soup with salt and pepper and top with bell pepper and dill. Garnish soup with feta