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Chilled Tomato-Yogurt Soup (Weir)

Make Chilled Tomato-Yogurt Soup (Weir) at home with Extra Virgin Olive Oil, Cold Milk, and White Wine Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/4 cup
• 3 tbsp

Method (preview)

1. 1

   Line a strainer with 2 to 3 coffee filters or cheesecloth.

2. 2

   Set over a bowl and place the yogurt in the strainer.

3. 3

   Refrigerate for 2 hours to allow the whey (liquid) to drip from the yogurt.

4. 4

   Discard the liquid and place the yogurt in a medium bowl.

5. 5

   Add the tomatoes, garlic, olive oil, dill and milk.

6. 6

   Combine well.

7. 7

   Pour into a bowl, add the vinegar and season to taste with salt and pepper.

8. 8

   Chill for at least 1 hour.

9. 9

   At serving time, ladle the soup into bowls and garnish with dill sprigs.