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Cooking with yogurt

Posted: May 6, 2010 7:16 p.m.
Updated: May 7, 2010 4:55 a.m.
Chilled cucumber yogurt soup with fresh dill and walnuts: This chilled cucumber yogurt soup with fresh dill and toasted walnuts has all the velvety richness of a full-cream soup, but it’s made with low-fat, high-calcium yogurt and is as cool as, well, a cucumber. Chilled cucumber yogurt soup with fresh dill and walnuts: This chilled cucumber yogurt soup with fresh dill and toasted walnuts has all the velvety richness of a full-cream soup, but it’s made with low-fat, high-calcium yogurt and is as cool as, well, a cucumber.
Chilled cucumber yogurt soup with fresh dill and walnuts: This chilled cucumber yogurt soup with fresh dill and toasted walnuts has all the velvety richness of a full-cream soup, but it’s made with low-fat, high-calcium yogurt and is as cool as, well, a cucumber.<br />
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Yogurt has been a versatile part of culinary history for thousands of years. This cultured milk product has good bacteria that can help boost digestive and immune system health — all while making taste buds happy, too.

There are plenty of ways to enjoy all the great taste and benefits of yogurt:

For smoothies, blend yogurt, fresh berries and a touch of honey for a good-for-you breakfast or snack; salad dressings — mix plain yogurt with your favorite herbs and spices; cereal toppers — try yogurt with your favorite cereal or granola for a fresh twist on a traditional breakfast; and for cool soups — use yogurt as the base for a refreshing chilled soup. This chilled cucumber yogurt soup with fresh dill and toasted walnuts has all the velvety richness of a full-cream soup but it’s made with low-fat, high-calcium yogurt and is as cool as, well, a cucumber. It’s also got crunch and plenty of snappy flavor, making it a great first course for a warm-weather meal or as the main event for lunch.

For more yogurt recipes, visit organicvalley.coop.

Chilled cucumber yogurt soup
with fresh dill and toasted walnuts

Prep Time: 25 minutes

Total Time: 2-3 hours for chilling

Servings: 6-8

5 cups Organic Valley Live Organic Lowfat Plain Yogurt

2 cups peeled, diced cucumbers

1 cup chopped, toasted walnuts

4 tablespoons extra-virgin olive oil

4 teaspoons minced fresh garlic, pressed into a paste with fork

3 tablespoons chopped fresh dill

Salt and freshly ground pepper to taste

6-8 fresh dill sprigs

Combine all ingredients except dill sprigs. Cover and chill 1-4 hours. To serve: Portion the soup into cups or bowls and garnish with dill sprigs. To toast nuts, place them in a single layer on a baking sheet and bake in a 350°F oven 12-15 minutes, tossing them halfway through the baking time.


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