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Cold Yogurt And Garden Vegetable Soup – Country Living

Cold Yogurt and Garden Vegetable Soup - Country Living recipe image
This International soup features quart) plain yogurt 1 c Fresh whole-kernel corn, about 1 lb) beets, peeled 1 Cucumber, peeled, seeded. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 146.4
Dietary: Gluten-free, Vegetarian
Description
This International soup features quart) plain yogurt 1 c Fresh whole-kernel corn, about 1 lb) beets, peeled 1 Cucumber, peeled, seeded. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 cups (1 quart) plain yogurt
  • 1 cups Fresh whole-kernel corn
  • 2 lg (about 1 lb) beets, peeled 1 Cucumber, peeled, seeded,
Directions
  1. 1
    cut into 1/2-inch cubes -&
  2. 2
    cut into 1/2-inch chunks 3 c Water 1 Head lettuce (romaine, 1 sm Onion, finely chopped -green or red leaf, or 1 lg Clove garlic, finely -Boston), shredded -chopped 2 tb Chopped fresh dill 2 tb White-wine vinegar 2 ts Lemon juice 1 ts Salt Ground black pepper (opt.) 8 sm (1-inch diameter) white 1 1/2 ts Honey (opt.) -new potatoes, quartered 1.
  3. 3
    The day before serving, drain yogurt.
  4. 4
    Line a large strainer with cheesecloth or a large coffee filter and place it over a bowl.
  5. 5
    Pour yogurt into strainer, cover, and refrigerate overnight.
  6. 6
    Transfer strained yogurt to small bowl; discard liquid.
  7. 7
    Refrigerate yogurt until Step 3.
  8. 8
    In 4-quart saucepan, combine beets, water, onion, garlic, vinegar, and salt.
  9. 9
    Cover and heat to boiling over medium high heat; reduce heat and simmer 30 minutes.
  10. 10
    Add potatoes and cook 10 to 15 minutes longer or until beets and potatoes are just tender.
  11. 11
    Add the corn and cook 2 more minutes.
  12. 12
    Remove from heat and cool to room temperature.
  13. 13
    Refrigerate, covered, until thoroughly chilled.
  14. 14
    With wire whisk, slowly beat strained yogurt into cold vegetable mixture.
  15. 15
    Add cucumber, lettuce, dill, and lemon juice.
  16. 16
    Taste to adjust seasonings, adding pepper, honey, and more salt, if desired.
  17. 17
    Country Living/August/94 Scanned & fixed by Di Pahl &

Nutrition Facts

Servings 8

Amount Per Serving
Calories 146.4kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 4.8g24%
Cholesterol 26.4mg9%
Sodium 103.2mg5%
Total Carbohydrate 11.3g4%
Dietary Fiber 0.0g0%
Sugars 11.3g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, beets, boiling, cold, corn, country, cucumber, fresh, garden, international, living, peeled, plain, quart, seeded, simmering, soup, title, vegetable, vegetables
Read it online: https://www.chefs-mate.com/recipe/cold-yogurt-and-garden-vegetable-soup-country-living/