Photo: Summer Yogurt Soup with Tomato and Basil Recipe
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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By lucinda_starshi...
brooklyn, 72
on July 27, 2012
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The flavor is delicious! I can't imagine this without a vegetable stock base though, even though the recipe also includes water in lieu of stock. Also, I found it thin, even using whole milk yogurt. I recommend increasing the amount of yogurt used. But a very nice summer soup for a hot day.
By cabinlady_10512928
Orlando, FL
on July 08, 2009
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I was watching Michael prepare this and couldn't wait to fix some myself. It smelled so good I couldn't wait for it to chill so I ate it at room temperature and loved it! I know he said to use the whole fat yogurt, but I had the no fat in my fridge and I still thought it turned out great. I have a lot of basil in my backyard so I am always looking for a way to use it in recipes!
Thanks Michael!
By hurricaneh84_10...
St. Louis, MO
on January 09, 2009
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Very nice, crisp flavors, and very refreshing. I'd recommend making it the day before and chilling in the fridge overnight. Letting the flavors mix for the extra time really strengthens the flavor and makes a big difference.
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