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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