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Beat the heat with yogurt soups

For many, the summer months may mean a halt to creative meals. Cold meals that are easy to make and refreshing to eat are in great demand. Yogurt soups, served either as an appetizer or a main entree, are perfect for those who prefer eating lightly during the hot summer. Here are two you may like to try. Cold Yogurt Soup 1 large cucumber 2 cups plain yogurt 2 tablespoons vinegar 1 teaspoon salt 1 clove garlic, pressed 1/2 onion or scallions, finely chopped 3 medium tomatoes

Peel cucumber and cut lengthwise into halves. Discard seeds. Cut into chunks. Combine in electric blender or food processor with yogurt, vinegar, salt, garlic, and onion.

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Blanch tomatoes, peel, and chop. Stir tomatoes into yogurt mixture. Chill several hours or overnight. Garnish with minced cucumber or tomatoes. Serves 3 or 4. Cold Lemon Avocado Soup 1 large ripe avocado 2 cups lemon yogurt 1 cup milk 3 tablespoons scallions, minced 1/2 teaspoon salt Mint leaves

Peel avocado, remove pit, and cut into chunks. Place in blender with milk, yogurt, scallions, and salt. Blend until smooth. Sprinkle with mint leaves. Serves 3 or 4.

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