Instructions: Place all ingredients except the olives and dill for garnish in a 4-quart stockpot. Bring to a boil, lower heat, cover and simmer 20 to 30 minutes, or until tomatoes are tender.

Pour the soup through a mesh strainer, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Rinse out the soup pot and return the soup to the pot.

Bring to a simmer.

Soup can be served warm or chilled. When ready to serve, divide soup among serving bowls. Distribute olives among the bowls, and top each with a sprinkling of dill.

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