Yield: 10 1-cup servings Calories: 124 Sodium: 419 mg Fat: 1 g Protein: 4 g Cholesterol: 0
2 teaspoons olive oil
2 tablespoons minced garlic (6 large cloves)
2 medium onions, chopped
4 medium Idaho Potatoes, well scrubbed and diced
1 cup water
10 plum tomatoes, washed, halved crosswise and seeded
1 red or yellow bell pepper, washed, seeded and chopped
1 large cucumber, peeled and seeded
4 cups tomato juice
Salt and pepper to taste
1/2 cup chopped fresh dill
Juice of one lemon
Dill sprigs for garnish (optional)
In a large, heavy stockpot, over high heat, heat olive oil; add garlic and stir about 30 seconds. Add onions and stir another 2 minutes, until onions are translucent. Turn heat down to medium; add potatoes and water; stir. Cover pot and allow to steam for 8 minutes, or until potatoes are tender. Cool.
While potatoes are steaming, finely chop tomatoes, peppers and cucumber in a food processor, working in small batches. Add vegetables to pot with potatoes; stirring to scrape up all browned bits. Add tomato juice, salt and pepper to taste and fresh dill. Stir to combine.
Chill soup in refrigerator. Just before serving, add the lemon juice and stir. Serve cold, with dill sprigs for garnish, if desired.