I have a question about the recipe "Cold Asparagus Yogurt Soup" from Rivka. What kind of yogurt do you use in this recipe...Greek yogurt ok?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Yes, it would be fine to use Greek yogurt! And if the soup is slightly thicker as a result, you could always add a touch more water if desired to thin it back out.
Greek yogurt has had whey drained off. It will very in thickness according to how much it has been drained -- thus adjusting as Lindsay-Jean is needed to bring it back to the looser consistency of intact/as originally made from milk yogurt, with all its whey included. The thickness of the soup is in your hands!
sorry: vary, not very; as L-J recommends.
Granita is really, really great
Spike your granita with campari.
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