|
|
||
|
|
||
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.
