1 lg. onion, chopped
2 tbsp. butter
1 env. chicken bouillon powder
1/4 tsp. salt
1/8 tsp. pepper
1 lg. clove garlic, sliced
1 (29 oz.) can tomatoes
1 tbsp. snipped dill seed or 1 tsp. dried dill weed
1/2 c. mayonnaise

Saute onion and garlic in butter in a medium saucepan until soft but not browned, about 5 minutes. Add tomatoes, breaking them up as much as possible with the side of a spoon. Stir in bouillon powder, dill, salt and pepper. Cover and simmer gently 10 minutes.

Transfer tomato mixture to a large bowl and cool. Stir in mayonnaise mixing thoroughly. Cover and chill. Several hours. Serve in chilled soup bowls.