Quick yoghurt soup

Quick yoghurt soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g plain yoghurt, chilled
250ml tomato juice, chilled
2 tablespoons parsley sprigs
2 tablespoons shallot, chopped
1 tablespoon fresh mint sprigs
1 teaspoon fresh oregano sprigs
or 1/4 teaspoon dried oregano
freshly ground black pepper
175g cucumber, finely chopped
salt
black olives, to serve
crusty bread, to serve

Method

  1. Put yoghurt, tomato juice and herbs into a blender or food processor and process until herbs are finely chopped. Season to taste. Pour into 4 soup bowls and top with cucumber. Serve with black olives and crusty bread.
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