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Yogurt Soup with Summer Vegetables, Herbs and Feta

Yogurt Soup with Summer Vegetables, Herbs and Feta

Photo by Scott Suchman for The Washington Post

This no-cook, chilled soup takes its flavor cues from a Greek salad with cool chunks of cucumber, juicy tomato, fresh herbs and a kick of feta cheese in a creamy yogurt-and-buttermilk base. It is cool and light but utterly satisfying, thanks to the protein-rich dairy.

Enjoy it as a revitalizing snack, a lunch (along with some pita and hummus, perhaps) or a starter at dinnertime.

Make Ahead: The soup needs to be refrigerated for at least 1 hour and up to 2 days.


2 1/2 cups low-fat buttermilk
2/3 cup plain, low-fat Greek yogurt
1 large tomato, seeded and diced
1/2 (seedless) English cucumber, cut into small dice
2 medium radishes, cut into small dice
1 scallion, thinly sliced on the diagonal (white and green parts)
1 tablespoon chopped fresh dill fronds
1 tablespoon chopped fresh mint
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled feta cheese
2 teaspoons extra-virgin olive oil, for garnish


Whisk together the buttermilk and yogurt in a mixing bowl until smooth.

Stir in the tomato, cucumber, radishes, scallion, dill, mint, salt and pepper, then add the feta cheese. Cover and refrigerate for at least 1 hour (and up to 2 days).

Divide among individual bowls; drizzle each portion with 1/2 teaspoon of the oil just before serving.
Makes 5 cups

Per serving: Calories 140; Total Fat 5g (Saturated Fat 3g); Cholesterol 20mg; Sodium 500mg; Total Carbohydrates 13g; Dietary Fiber 0g; Protein 11g

*Photo Credit Scott Suchman

Copyright 2016 Ellie Krieger All rights reserved

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