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Cold yoghurt soup
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Brief Description
Cold soup
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Main Ingredient
cucumber
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jun 23, 2021
Number of Servings:
Ingredients:
- 1 - large green pepper, cored and roughly chopped
- 4 - celery sticks, roughly chopped
- 6 ounces - cucumber, peeled, roughly chopped
- 5 ounces - cooked potato, cold
- 12 ounces - Greek yogurt
- 8 ounces - cold vegetable stock
- 6 ounces - olive oil, plus extra to drizzle
- 1 ounces - parsley, leaves and stalk
- 1 ounces - dill, leaves and stalk, plus extra to garnish
- 3 - garlic cloves, crushed
- 1/2 - tsp salt
- 2 - tbsp lemon juice
- 3 ounces - pitted black olives for tapenade
- 1 ounces - capers for tapenade
- 1 - garlic clove for tapenade
- 1 - sprig fresh thyme, leaves picked for tapenade
- 1 - tbsp olive oil for tapenade
- 4 slices - rustic white bread for tapenade
- 1 - zest of l 1 lemon
- - freshly ground black pepper
- - lots of fresh basil and mint, leaves picked to servie
Directions:
Ideally, you want to start making this a day in advance, to let the flavours develop and deepen. That said, you can make it on the spot and still end up with a very satisfying result. Just make sure you chill it before serving.
Put all the soup ingredients, except the lemon juice, basil and mint, into a large bowl. Stir roughly with a wooden spoon or, even better, squash together with your hands, then cover the bowl and refrigerate for 24 hours.
To make the tapenade toasts, preheat the oven to 200C/400F/ gas mark 6. In a food processor, work the olives, capers, garlic, thyme and oil to a rough paste, then brush this mixture over the bread slices and lay out on an oven tray. Bake for eight to 10 minutes - the toasts should be crisp on the outside but not totally dry - then remove from the oven and set aside to cool down.
When you are ready to serve, remove the bowl from the fridge and blitz the soup with a stick blender (or in a food processor) until smooth. Taste, adjust the seasoning as necessary and stir in the lemon juice.
Divide the soup into individual bowls, garnish with a generous amount of freshly shredded basil and mint, and the extra fresh dill. Drizzle over a little more oil and serve each bowl with a tapenade toast.
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