Summer Yogurt Soup with Tomato and Basil

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 clove garlic, sliced
  • 1/2 onion, small dice
  • 4 cups vegetable stock, or water
  • 1/2 cup basil leaves
  • Salt and pepper
  • 2 cups yogurt
  • 2 vine ripe tomatoes, cut small dice
Directions
  • Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds.

  • Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.


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