3 tablespoons butter
4 cups canned chicken broth
1/4 teaspoon freshly ground pepper
1 medium onion -- peeled
1 cup plain yogurt
1/3 cup plus 2 tablespoons fresh dill -- washed and snipped into small bits with the shears
6 large ripe tomatoes -- washed, and cored
1 teaspoon salt
1 tablespoon sugar

On a cutting board, dice the onion and tomatoes with a serrated knife.

Heat butter in a medium-sized pan and sauté the onion until transparent, about 5 minutes. Add tomatoes, chicken broth, 1/3 cup of the dill, sugar, salt and pepper and bring to a boil. Lower the beat and simmer for 20 minutes.

Serve hot. Ladle into soup bowls and top with a spoonful of yogurt. Sprinkle with remaining fresh dill.