Best Summer Yogurt Soup With Tomato And Basil Recipes

Ottoman Empire Yogurt Soup image

Provided by Tyler Florence

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 quart chicken stock
1 cup barley
1 tablespoon kosher salt
3 cups plain yogurt
2 large egg yolks
1 small handful fresh mint leaves, chopped
1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available)

Steps:

Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Pour in the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender.
In a large mixing bowl, blend together the yogurt and egg yolks until smooth.
After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the barley and cook just until it is ready to boil.
For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot.

Cucumber and Avocado Soup with Tomato and Basil Salad image

Yield Makes 4 servings

Number Of Ingredients 8

1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt

Steps:

Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.