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Chilled Tomato Dill Soup

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soups gluten free vegetarian memorial day lunch


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2 pounds ripe tomatoes, seeded and coarsely chopped (about 8-10 tomatoes)

1/2 cup red onion, chopped

1/2 cup fresh dill, divided

2 tablespoon lemon juice

1 cup fresh corn (2 ears, uncooked)

1 cup ice water

1 teaspoon sea salt

1 cup Stonyfield Farm Lowfat Plain yogurt, divided

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