Cold yogurt and garden vegetable soup - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | (1 quart) plain yogurt |
| 2 | larges | (about 1 lb) beets, peeled & cut into 1/2-inch cubes |
| 3 | cups | Water |
| 1 | small | Onion, finely chopped |
| 1 | large | Clove garlic, finely chopped |
| 2 | tablespoons | White-wine vinegar |
| 1 | teaspoon | Salt |
| 8 | smalls | (1-inch diameter) white new potatoes, quartered |
| 1 | cup | Fresh whole-kernel corn |
| 1 | Cucumber, peeled, seeded, & cut into 1/2-inch chunks | |
| 1 | Head lettuce (romaine, green or red leaf, or Boston), shredded | |
| 2 | tablespoons | Chopped fresh dill |
| 2 | teaspoons | Lemon juice |
| Ground black pepper (opt.) | ||
| 1½ | teaspoon | Honey (opt.) |
Directions
1. The day before serving, drain yogurt. Line a large strainer with cheesecloth or a large coffee filter and place it over a bowl. Pour yogurt into strainer, cover, and refrigerate overnight. Transfer strained yogurt to small bowl; discard liquid. Refrigerate yogurt until Step 3.
2. In 4-quart saucepan, combine beets, water, onion, garlic, vinegar, and salt. Cover and heat to boiling over medium high heat; reduce heat and simmer 30 minutes. Add potatoes and cook 10 to 15 minutes longer or until beets and potatoes are just tender. Add the corn and cook 2 more minutes. Remove from heat and cool to room temperature.
Refrigerate, covered, until thoroughly chilled.
3. With wire whisk, slowly beat strained yogurt into cold vegetable mixture. Add cucumber, lettuce, dill, and lemon juice. Taste to adjust seasonings, adding pepper, honey, and more salt, if desired.
Country Living/August/94 Scanned & fixed by Di Pahl & <gg>