Cold Tomato-Dill Soup - cooking recipe

Ingredients

4 medium size ripe tomatoes, cut in wedges (5 c.)
4 c. chicken broth
2 large onions, cut in large chunks (2 c.)
2 large garlic cloves, peeled
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. buttermilk
1/4 c. snipped fresh dill
fresh dill and chopped tomato (for garnish)

Preparation

Bring tomatoes, broth, onions, garlic, tomato paste, salt and pepper to a boil in a 3 to 4-quart pot over high heat, stirring 2 to 3 times.
Reduce heat to low; cover and simmer for 15 to 20 minutes, stirring 3 or 4 times, until onions are tender.
Remove from heat.
Cool slightly.
With a slotted spoon, lift solids from pot into food processor or blender.
Process in batches until smooth.
Pour into a large bowl.
Stir in broth from pot, buttermilk and dill.
Refrigerate until chilled.
Garnish each serving with chopped tomato and dill.