Chilled Yogurt Digestive Soup
This no-cook, chilled soup takes its flavor cues from a Greek salad with cool chunks of cucumber, juicy tomato, fresh herbs and a kick of feta cheese in a creamy yogurt-and-buttermilk base. It is cool and light but utterly satisfying. Enjoy it as a revitalizing snack, a lunch (along with some pita and hummus, perhaps) or a starter at dinnertime.
Add or substitute other gourmet herbal medicine fresh herbs as desired.
Make Ahead: The soup needs to be refrigerated for at least 1 hour and up to 2 days. Servings: 4 (4 cups)
Buttermilk: digestive aid
Dill: carminative
Mint: carminative
2 1⁄2 cups buttermilk
2/3 cup plain, low-fat yogurt
1 large tomato, seeded and diced
1⁄2 cucumber, cut into small dice
2 medium radishes, cut into small dice
1 scallion, thinly sliced on the diagonal (white and green parts) 1 tablespoon chopped fresh dill fronds
1 tablespoon chopped fresh mint
1/8 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1/3 cup crumbled feta cheese
2 teaspoons olive oil, for garnish
Whisk together the buttermilk and yogurt in a mixing bowl until smooth. Stir in the tomato, cucumber, radishes, scallion, dill, mint, salt and pepper, then add the feta cheese. Cover and refrigerate for at least 1 hour (and up to 2 days). Divide among individual bowls; drizzle each portion with 1/2 teaspoon of the oil just before serving.
Take the heat off with this easy to make blender cold yogurt soup! Topped with golden raisins, fresh herbs, and smoked paprika.
Ingredients
2 pounds whole milk yogurt
1 cup ice water (opt.)
1/2 cup golden raisins
1/2 cup cashews
1 medium cucumber, peeled and seeded
1/4 cup fresh mint
1/4 cup fresh chives
1 tablespoon fresh dill (opt.)
Salt and pepper
Smoked paprika
Directions
1) In a blender, add the yogurt, nuts, cucumber, and raisins. Blend until the soup is mostly smooth. Some texture is okay. Be sure to peel and seed the cucumber.
2) Add in herbs and pulse a few times to combine. Taste the soup and season with salt and pepper to your liking.
Chill soup for at least 30 minutes. If you find it’s too thick, water it down with chilled ice water. Serve soup in deep bowls garnished with extra raisins, herbs, and a sprinkle of smoked paprika. Serve with lots of crusty bread for dipping.
