Cold yogurt soups - FOX 13 News

Cold yogurt soups

Updated: Aug 25, 2011 03:27 PM EDT
© Anna Stockwell / Bonnier © Anna Stockwell / Bonnier
  • Good Day food & recipesMore>>

  • RECIPE: Spinach Brownies

    RECIPE: Spinach Brownies

    Wednesday, May 14 2014 9:01 AM EDT2014-05-14 13:01:15 GMT
    The recipe seen at 8 a.m.
    The recipe seen at 8 a.m.
  • Deviled Eggs

    Deviled Eggs

    Wednesday, May 14 2014 9:00 AM EDT2014-05-14 13:00:38 GMT
    The recipe was seen at 8 a.m. Wednesday.
    The recipe was seen at 8 a.m. Wednesday.
  • Cafe Carmel's French Toast L'Orange Recipe As Seen on Good Day

    Cafe Carmel's French Toast L'Orange Recipe As Seen on Good Day

    Sunday, May 11 2014 7:36 AM EDT2014-05-11 11:36:07 GMT
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
  • Past stories from SaveurMore>>

  • Bad weather? Make a stovetop smoker

    Bad weather? Make a stovetop smoker

    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
  • Five essential tips for designing your kitchen

    Five essential tips for designing your kitchen

    Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.
    Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.
  • Maine's latest seafood star

    Maine's latest seafood star

    Cold northern waters are providing some of the best oysters you're likely to taste.
    Cold northern waters are providing some of the best oysters you're likely to taste.


By Anna Stockwell


Cold, creamy, and tart, yogurt is one of my favorite summer ingredients. It's reliably refreshing and dependably versatile, swinging easily from savory to sweet and back again.

I'm happy to eat it in any form, but I appreciate it most as an ingredient to whirl up in my blender, especially as part of one of the cold vegetable soup variations my mom got me hooked on making every summer. She taught me to cook my vegetables in the cool and quiet of the night kitchen, and then to blend them, after chilling overnight, into uncomplicated and revitalizing soups the next day. 
 
The most famous cold yogurt soup doesn't call for any night-before cooking at all: the classic combination of raw cucumber, yogurt, lemon, and mint is spa-like in its refreshing qualities, my unrivaled choice when it's truly too hot for anything else.

Swap the cucumbers out for earthy beets, cooked and chilled, and replace the mint with dill, for a bright, perfectly-balanced borscht-inspired bowl – one whose brilliant magenta hue is reason enough to fall in love.

Slightly more involved – but worth the effort – is a sweet-spicy blend of curried yellow squash, onions, yogurt, and Thai basil. The warming kick of curry and cayenne lends depth and zing to this creamy chilled soup, and it's a great way to use up surplus summer squash.
 
I like to eat all my cold soups with at least one ice cube in every bowl. This serves the practical purpose of keeping the temperature down, but it also creates a wonderful textural transformation while eating: as the ice cube melts, the soup begins to thin, so that by the time I've reaching the end of the serving, it's almost an entirely different bowl of soup.

To transform the flavor as well as the texture, I've taken to filling my ice cube trays with fresh herbs and citrus juice. This requires a bit of planning, but the effect is stunning. In the summer, everything is better with ice cubes.


See the recipe for Cold Cucumber Yogurt Soup »

See the recipe for Cold Beet Yogurt Soup »

See the recipe for Cold Curried Summer Squash Soup »


 
© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices