Author Notes: No one can resist the deceivingly simple to make yogurt and dill soup, adapted from one quite similar served to me by my friend Ines. —Gail Monaghan
large containers nonfat Greek Yogurt
large bunch dill, finely chopped
cloves crushed garlic
tablespoons extra virgin olive oil
cups whole milk for thinning as needed
salt and pepper to taste
- Top with lots of each: Toasted Ground Cumin Tiny cucumbers, thinly sliced or small dice of Kirby or Persian cucumbers Chopped red onion Crumbled feta Crushed pink peppercorns (optional)
- Place yogurt in a large bowl and add the dill, garlic, oil, milk and salt and pepper to taste. Chill and allow flavors to come together (up to 3 days). To serve, divide among chilled soup plates and top with abundant garnishes
- Perfectly cooked pan-roasted cod is topped by an abundance of sweetly caramelized figs and fennel and delightfully complemented by soft, creamy, and lightly truffled polenta. Yum.
- Plums cooked with Cognac and lavender is an unusual, haunting and winning combination and delightful in these light as air (almost a diet dessert if you skip the sauce) beautifully pink soufflés. A plummy crème anglaise sauce elevates them to food for the gods but does not do much for the "low cal" quality.
- This recipe was entered in the contest for Your Best Warm Weather Soup