Cold Turkish Green Tomato Soup
3 lb Green tomatoes seeded, chopped
2 cup Chicken broth
1/4 cup Plain yogurt
1 sm Red bell pepper cut into matchsticks
1/4 cup Packed fresh dill sprigs minus tough stems washed well,
spun dry, and chopped
Crumbled feta for garnish
* In a large saucepan simmer tomatoes in broth 6 minutes. In a blender puree tomato mixture with yogurt in small batches until smooth and season with salt and pepper. Cool soup completely. Chill soup, covered, until cold, about 2 hours.
* Season soup with salt and pepper and top with bell pepper and dill. Garnish soup with feta.
* This recipe yields approximately 7 cups.