Chilled Pistachio Yogurt Soup
Here’s your sip of summer.
A summer soup should be cool and bright, with flavors that pop with every spoonful. But, like everything in life, you’ve got to keep it interesting.
Just like this Chilled Pistachio Yogurt Soup. Dried hibiscus petals, lightly toasted pistachios and a handful of the season’s freshest herbs give this Greek yogurt soup a refreshing lift that is alarmingly addicting. Really.
The accoutrements on the side are a little extra bit of fun… they enhance what’s already in the soup.
Proof positive: The words summer and soup are not an oxymoron.
Chilled Pistachio and Yogurt Soup
prep: 30 minutes (plus cooling)
cook: 5 minutes
makes 6 (6 ounce) servings
you’ll need…
1 cup shelled, peeled and chopped pistachio nuts, divided
2 cups plain Greek yogurt (non-fat, 2% or whole)
1¼ cup seedless cucumber, peeled and diced, divided
1 clove garlic
1 cup iced water
¼ cup dried hibiscus flowers divided
¼ cup chopped mint, divided
¼ cup chopped dill, divided
¼ cup chopped chives, divided
salt to taste
let’s get to it…
Heat a large frying pan on medium heat. Add the nuts and toast for 3 to 5 minutes, stirring often. Remove from heat and cool completely.
Blend ½ cup cooled pistachio nuts, yogurt, 1 cup cucumber, garlic and iced water until smooth in a blender container.
Add 1 tablespoon of hibiscus flowers, 1 tablespoon chopped mint, 1 tablespoon chopped dill and 1 tablespoon chopped chives to the yogurt mixture and blend until smooth. Season with salt to taste. Refrigerate until chilled.
Place remaining pistachio nuts, cucumber, hibiscus flowers, mint, dill and chives in small bowls or ramekins and serve with the soup.
