Outdoor temperatures are beginning to rise, so it’s time to start collecting recipes for chilled soup.
Rich, tangy, creamy yogurt-based soups offer delectable, refreshing dining on hot days. Add some fresh herbs and these soups are out of this world!
Rich, tangy, creamy yogurt-based soups offer delectable, refreshing dining on hot days. Add some fresh herbs and these soups are out of this world!
Here are two chilled yogurt-based soup recipes with fresh herbs
(mint and basil) to help you get on your way to cool, delicious dining.
(mint and basil) to help you get on your way to cool, delicious dining.
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| Chilled Yogurt-Mint Soup (Madzoon Abour) |
Chilled Yogurt-Mint Soup (Madzoon Abour)
Serves 4 to 6
Ingredients:
1/2 cup barley**
1 ½ cups plain yogurt
1 tsp. kosher salt
3 cups very cold water
1 Tbsp. crushed mint
Directions:
1. Cook barley according to package directions. Cool and
set aside. **NOTE: Quick-cooking barley works well in this recipe.
set aside. **NOTE: Quick-cooking barley works well in this recipe.
2. In a mixing bowl, stir yogurt and salt until smooth.
3. Mix in the barley.
4. Add the cold water and mint; stir to combine.
5. Place in the refrigerator for an hour or two before
serving.
serving.
6. To serve: stir the yogurt soup, ladle into bowls, add an
ice cube, garnish with a fresh sprig of mint.
ice cube, garnish with a fresh sprig of mint.
Chilled Cream of Zucchini Soup with Fresh Basil
Serves 4
Ingredients:
1 Tbsp. olive oil
¼ cup sweet onion, chopped
¼ tsp. salt
3 medium zucchini, washed, ends trimmed, and sliced into
¼-inch circles
¼-inch circles
2 cups chicken (or vegetable) broth
1/3 cup fresh basil leaves
1/3 cup light cream
½ cup plain, low fat yogurt
Dash white pepper
Garnish: Basil sprigs
Directions:
1. Heat oil in a 4-quart saucepan over medium heat. Add
onion and salt; sauté, stirring occasionally, until onions are transparent.
onion and salt; sauté, stirring occasionally, until onions are transparent.
2. Add zucchini and broth; bring to a boil over high heat.
Reduce heat to low and simmer the mixture, uncovered, for 20 minutes. Add the
basil leaves.
Reduce heat to low and simmer the mixture, uncovered, for 20 minutes. Add the
basil leaves.
3. Puree the soup in a blender.
4. Place pureed soup in a large bowl. Stir in the cream,
yogurt and white pepper.
yogurt and white pepper.
5. Cover and refrigerate until ready to serve.
6. Serve in chilled bowls, and garnish with basil sprigs.
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