Best Mediterranean Summer Breeze Cold Yogurt Soup Recipes

EASY AND CREAMY CUCUMBER YOGURT SOUP

Steps:

• Prepare the cucumber as described above- skin and seeds removed and chopped.
• Also, prepare the avocado by removing the pit and peel.
• In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
• Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
• Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.

MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP

Steps:

• For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
• Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
• Sprinkle on top 2 tablespoons of ground pistachio nuts.
• Chill prior to serving, enjoy.
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• Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).

CHILLED CUCUMBER YOGURT SOUP

Steps:

• Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
• To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

OKROSHKA (CHILLED YOGURT SOUP)

Steps:

• In a large bowl, mash the egg yolks with the back of a fork. Stir in mustard and sugar. Gradually add the yogurt and mix well. Refrigerate the soup for at least one hour and up to one day.
• In another bowl, mix together the radishes, potato, cucumber, ham, green onions and dill. Place this mixture into the yogurt mixture just before serving. Add salt and pepper to taste.

MADZOON OV KUFTEH (MEATBALL YOGURT SOUP)

Steps:

• Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg. Use food processor if necessary to blend. Dip hands in cold roll into balls about a size of a quarter.
• For broth crack egg in yogurt and mix well with mint. Heat up 2 cans broth along with 2 cups water, add yogurt mix and keep stirring so soup will not curdle. Add butter and stir until melted.
• Once broth is nearly boiling add meatballs and heat for ten minutes.
• Note: If you want a richer soup, add a pea size pat of butter in the middle of each meatball. It helps if they are cut up and then frozen when rolling the meatball.