Fresh Tomato-Dill Soup with Corn Salsa

The perfect summer soup! Serve hot or cold, but make sure you use only the freshest, ripest tomatoes—preferably from a backyard garden!

Recipe Ingredients:

1 (14.5-ounce) can reduced-sodium chicken broth - divided use
1 small onion, chopped
1 clove large garlic, minced
6 large tomatoes, peeled, seeded and chopped*
2 tablespoons chopped fresh dill - divided use
1 ear of corn, husk and silk removed
1/4 cup finely chopped sweet onion (such as Vidalia, Walla Walla, etc.)
1 jalapeño chile, seeded and minced
1 tablespoon rice vinegar, or other mild vinegar
2 teaspoons extra virgin olive oil

Cooking Directions:

1. Combine 1/2 cup chicken stock, onion and garlic in a large saucepan. Bring to a boil, reduce heat and simmer until liquid evaporates, stirring occasionally. Pour in remaining broth, tomatoes, half the dill and return to boil. Reduce heat and simmer for 5 minutes. Purée mixture with a blender (regular or immersion) and season to taste with salt and pepper. Hold warm or chill.
2. Steam corn over boiling water until tender, about 3 minutes. Using a sharp paring knife, cut kernels from cob and place in a medium bowl along with any juices. Stir in onion, jalapeño, vinegar and oil. Season to taste with salt and pepper.
3. Serve soup warm or cold, topped with salsa and garnished with remaining dill.

Makes 6 servings.

*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.