Instructions: 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.

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