Chilled Herb Yogurt Soup

BY MARGI LENGA KAHN

Ingredients

2 cups low fat or whole milk Greek yogurt

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1 ½ cups ice cold water

½ cup pitted and snipped Medjool dates, or golden raisins

1 cup peeled and diced seedless cucumber

(You may use a regular cucumber and remove the seeds before dicing.)

¼ cup each chopped mint, dill, and chives plus more for garnish

½ cup toasted walnuts, coarsely chopped

1 tsp. coarse kosher salt, plus more as needed

¼ tsp. fresh ground black pepper, plus more as needed

Directions

In a large bowl, whisk together yogurt and water. Add dates, cucumber, herbs, and nuts. Stir in salt and pepper and taste for seasoning, adding more salt and pepper as desired. Cover bowl tightly and refrigerate overnight and up to 2 days.

Before serving, re-whisk soup and ladle into bowls. Garnish with additional herbs.

Makes 6 servings.