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Yogurt-Basil Soup with Tomato Ice
Credit:
Sang An
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
6 cups packed fresh basil leaves, rinsed
2 medium cucumbers, peeled, seeded, and roughly chopped
2 cups plain nonfat yogurt
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
Tomato Ice
Gallery
Yogurt-Basil Soup with Tomato Ice
Credit:
Sang An
Recipe Summary
Yield: Makes 1 quart
Gallery
Yogurt-Basil Soup with Tomato Ice
Credit:
Sang An
Yogurt-Basil Soup with Tomato Ice
Credit:
Sang An
Yogurt-Basil Soup with Tomato Ice
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 6 cups packed fresh basil leaves, rinsed
- 2 medium cucumbers, peeled, seeded, and roughly chopped
- 2 cups plain nonfat yogurt
- 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
- Tomato Ice
Directions
Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add basil, and blanch 1 minute. Transfer basil to ice bath to cool. Place on paper towels; gently squeeze out water.
Transfer basil to the bowl of a food processor fitted with the metal blade; add cucumbers, yogurt, and stock. Process until mixture is smooth. Pass through a fine sieve into a large bowl, pressing on solids to extract liquid; discard solids.
Cover bowl with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. To serve, ladle soup into shallow bowls, and top each with a scoop of tomato ice.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Yogurt-Basil Soup with Tomato Ice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Yogurt-Basil Soup with Tomato Ice
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
