Tomato Dill

4 tomatoes (5 cups) cut in wedges

4 cups chicken broth

2 large onions (2 cups) cut in large chunks

2 large garlic cloves peeled

1 T tomato paste

1 1/2 tsp salt

1/4 tsp pepper

Place ingredients in 4 quart pan bring to boil, stir a couple of times. Reduce heat to low, cover and simmer 15 – 20 minutes till onion is tender.

Remove from heat, cool slightly, with slotted spoon remove solids from pan and process in small batches in food processor or blender until smooth.

Pour into large bowl

stir in broth

1 1/2 cup buttermilk

1/4 cup snipped fresh dill.

Refrigerate until chilled.

Garnish with tomato and chopped dill.

Refrigerate up to 4 days.