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Cold Greek Yogurt and Fresh Dill Soup

By Gail Monaghan • August 21, 2014 • 0 Comments

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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

Serves 10-12

2 large containers nonfat Greek Yogurt
1 large bunch dill, finely chopped
1-2 cloves crushed garlic
3-4 tablespoons extra virgin olive oil
2-3 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.