Stay cool with Chilled Yogurt-based Soups!

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!

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.
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.
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.
6. To serve: stir the yogurt soup, ladle into bowls, add an
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
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.
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.
3. Puree the soup in a blender.
4. Place pureed soup in a large bowl. Stir in the cream,
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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