Wednesday, July 18, 2012

Cold Yogurt and Vegetable Soup

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Cold Yogurt Soup

Why drink green sludge when you can savor a delicious cold soup that is filled with nutritious vegetables and flavor?

For anyone wishing to lose weight or just stay healthy in general, cold vegetable based soups such ?this tasty Cold Yogurt and Vegetable Soup offers an alternative to trying to down a tasteless green powder mixed with water. ?Sure those drinks have phyto-nutrients, green algae and other great ingredients, but if they are not enjoyable to drink or have sugar added, it?s always better to get your nutrition from fresh, organic foods. ?This particular soup combines tomatoes, cucumber, red bell pepper, mushrooms and garlic with probiotic filled yogurt. ?If you can manage to find authentic Greek yogurt made from Goat?s milk, even better.

Cold soups and gazpacho are refreshing as well on a hot summer?s day, especially with a nice glass of sangria.


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Rebecca Olkowski.

By Rebecca Olkowski Published: July 17, 2012

  • Yield: 6 Servings
  • Prep: 15 mins

Summer is here and a great way to stay refreshed is a nice cold bowl of vitamin and mineral filled soup.



  1. Empty the can of tomatoes and it's juice into a blender or food processor and pulse until blended. Pour into a large bowl.
  2. Add the cucumber, scallion, garlic, red pepper, and mushrooms to the processor and pulse until finely chopped. Pour into the bowl with the tomatoes. (you can also simply chop the vegetables and add them to the bowl if you would like a chunkier soup)
  3. Add the Yogurt, honey, salt and pepper to the bowl and blend.
  4. Chill the soup in the refrigerator for about 1 hr.
  5. Serve in soup bowls topped with snipped dill.

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