We’re all familiar with chilled, yogurt-based soups, but have you ever tried chilled green pea soup enhanced with yogurt ?It’s quick and easy to prepare, eye-appealing, nutritious, and tasty. What could be more satisfying on a hot (or warm) day?
Yield: about 4 cups
Ingredients:3 cups frozen baby peas, (14.4 oz. bag of frozen baby sweet peas), thawed
1 cup water or vegetable broth
¼ cup Vidalia or other sweet onion, coarsely chopped
½ cup seedless cucumber, peeled and chopped
¼ to 1/3 cup plain low-fat yogurt
¼ cup fresh mint leaves, chopped
1 tsp. za’taar, optional
Salt and ground black pepper to taste
|Blending the ingredients|
Directions:1. Process or blend all of the ingredients until well-combined.
2. Pour into a large bowl, cover and chill, 1 to 4 hours.
3. Place chilled soup in individual bowls. Top each serving with a dollop of plain yogurt and a sprig of mint.
NOTE: This is a great make-ahead recipe.