Beat the summer heat with these two easy and refreshing yogurt soups. Creamy, cool, and full of fresh flavors, they’re perfect for light lunches or as a tasty starter. Whether you prefer simple cucumber or a hearty mix with eggs and veggies, these soups bring a delicious twist to your table.
Yogurt Cucumber Soup
Ingredients:
- 4 cups plain yogurt
- 1 small cucumber
- Salt, to taste
- White pepper, to taste
- Fresh parsley leaves
Instructions:
Pour the yogurt into a glass bowl. Add chopped parsley, salt, and white pepper; stir well.
Wash and peel the cucumber, then dice it into small pieces. Let it drain to remove excess water.
Fold the cucumber into the yogurt mixture. Garnish the surface with a sprig of parsley or a mint leaf.
Serve chilled with toasted bread or crackers.
Cold Yogurt Soup with Vegetables and Eggs
Ingredients:
- 8 cups plain yogurt
- 3 hard-boiled eggs
- 4 radishes
- 4 slices of salami
- 2 cucumbers
- 2 medium boiled potatoes
Instructions:
Pour the yogurt into a large bowl or pot. Dice all the other ingredients into small cubes and add them to the yogurt.
Refrigerate the soup for about 1 hour before serving.
