YOGURT IN THE MEDITERRANEAN
In the Mediterranean, yogurt is enjoyed at breakfast, lunch, and dinner, in a variety of interesting, sweet, and savory ways. Often, it’s used as a dip or dressing, it’s the main ingredient of a marinade, replaces mayonnaise and stars in desserts and drinks.
Another great way of using yogurt beyond breakfast time is to make a hot or cold soup. Most yogurt soups start with a creamy, Greek-style yogurt, and a grain like rice, bulgur, or pasta. This wonderful chilled soup is an excellent example of using yogurt but in a modern, delightful way!
Course
soup
Cuisine
Mediterranean
Keyword
chilled soup
PREP TIME1hour20minutes
SERVES4
Ingredients
2large spring onionstrimmed and coarsely chopped
4large cucumberspeeled, seeded, and cut into chunks
Place the scallions, garlic, cucumber, and herbs in the bowl of a food processor and pulse on and off with a little salt until everything is pureed. Scored and remove the pulp from the avocado and place that in the food processor bowl, too. Pulse until creamy.
Add the yogurt, olive oil, lemon juice and pepper. Pulse until smooth and creamy. Add 1 cup of ice water and pulse to combine. Chill the soup for at least one hour before serving. If the soup is too thick at that point, dilute it with a little ice water and adjust the seasonings to taste.