As you may expect Yogurt Soup has its roots in the Middle East and there are as many variations as there are personalities. Here I'll give you a few flavour variations - useing as little as two or three ingredients. A perfect no cook meal for these deliciously hot days of summer!
Two main ingredients are used here Yogurt and Soup stock. Buy plain yogurt and don't use anything less than 2%. I personally like to go for a rich Balkan style or Greek Yogurt. Try to buy the traditional ones if you can - they typically have better ingredients and texture. Vegetable stock if you are a vegetarian, beef stock if you want a heartier flavour and chicken if you want a milder soup.
Tip: Swap out plain yogurt for pre-made tzaziki and cut down on ingredients and prep time!
Typcial additions are any vegetable, grain or leftover protein you have on hand: chopped cucumber, tomatoes, red onions, green onions, peppers, shredded carrots or zuchinni, rice, quinoa, chicken meat and anything else you love!
The tart flavour of a plain yogurt stands up well to bold flavours. I always like to incorperate a small amount of acid whether it be lime, lemon, orange juice or a splash of mild vinegar. A ground spice is also a great addition - think cayenne, cardamom, oregano or cumin. Finally a fresh herb to elevate the summer freshness of this soup - basil, mint, coriander or parsley are my choices.
|Chilled Yogurt Soup with Tomatoes & Cilantro|
2 Cups Plain Yogurt
1 -1 1/2 Cups of stock (Start with 1cup and add more until you reach a consistency you like)
1/2 cup diced cucumber
1/2 cup grape tomatoes halved
1/4 cup finley diced red onion
1 Tbsp chopped cilantro
1 Tbsp chopped parsley
1 tsp lime juice
1/8 tsp cayenne pepper
Combine all ingredients in a bowl and chill for 15 minutes. Keeps well in the fridge!
Make it a meal! Add shredded chicken, and a handful of leftover rice or quinoa