Soups

Yogurt soup


Ingredients for Making Yogurt Soup

  1. Fresh tomatoes 4-6 pieces (depending on size)
  2. Fresh basil 2 sprigs
  3. Natural yogurt without additives 300 milliliters
  4. Olive oil 1 tablespoon
  5. Salt to taste
  6. Ground black pepper to taste
  7. Sugar 1 teaspoon
  8. Wheat Bread 3-4 slices
  9. Mozzarella cheese mini 50 grams
  • Main Ingredients Tomato, Cheese, Yogurt
  • Serving 2 servings

Inventory:

Blender, kitchen knife, cutting board, refrigerator, oven, baking tray, kitchen oven mitts, colander, disposable paper towels, serving plates - 2 pieces.

Cooking yogurt soup:

Step 1: Prepare the ingredients for the soup.


Fold the ripe tomatoes and fresh sprigs of basil in a colander and rinse thoroughly with warm water several times. Then wipe the vegetables with disposable paper towels, and dry the herbs by gently brushing them several times. At the very end with a knife edge, cut a seal from the tomato, which remains in the place where the stalk was.

Step 2: Cooking the yogurt soup.


Put the prepared tomatoes and basil in a blender bowl, pour them with chilled natural yogurt and mix using the maximum speed of the device.
As a result, you should get a smooth pinkish puree. Add salt and sugar to it, as well as a little pepper, mix and pour 1 tablespoon olive oil.
Now, to make the yogurt soup really refreshing, put it in the refrigerator, at least for 1 hour. During this time, the dish will cool sufficiently and become even tastier.

Step 3: Cook the crackers.


Cut slices of white bread into medium-sized cubes, sprinkle them on a baking tray, so that they lie in an even layer. Salt, pepper to taste and send in preheated to 150 degrees celsius oven. During this time, the pieces of bread will dry out and become crackers. Most importantly, let them cool to room temperature before adding to yogurt soup.

Step 4: Prepare Mozzarella Mini.


Open a pack with mozzarella mini, if you couldn’t find one in the nearest store, then take a regular one, just cut it. But first, throw in a colander to drain the brine from the cheese.

Step 5: Serve the yogurt soup.


When the yogurt soup has cooled sufficiently, remove it, mix again and pour into serving plates. Dip in each a few balls of mozzarella cheese, and top with wheat crackers and, if you want, basil leaves cut into strips. Now try and enjoy the refreshing taste of cold yogurt soup. You will be convinced from the first spoon that it is simply irreplaceable in the heat.
Enjoy your meal!

Recipe Tips:

- You can also decorate each plate with soup as a pair - three shrimps boiled in salted water.

- The most delicious mashed potatoes are obtained from ripe ground tomatoes, but from cherry tomatoes it is also very tasty.

- If there is no yogurt, you can replace it with heavy cream, in which there are also no extraneous additives.