Chilled Tomato-Herb Soup
Prep time
Total time
Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. Photo courtesy of Hollan Publishing. All rights reserved
Recipe type: Soups & Salads
Serves: 4
  • 4 scallions
  • ½ cup fresh flat-leaf parsley leaves
  • ½ cup fresh basil leaves
  • ¼ cup fresh mint leaves, plus 4 leaves for garnish
  • 1 (28-ounce) can peeled whole tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1-3/4 cups nonfat plain Greek yogurt
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoons freshly ground black pepper
  1. Chop the scallions, both white and green parts. Coarsely chop the parsley, basil, and ¼ cup of the mint leaves.
  2. Place the herbs, scallions, tomatoes, lemon juice, and honey in a blender or food processor, and blend until smooth, about 45 seconds. Pour into a large serving bowl. Add 1-1/2 cups of the yogurt, the olive oil, and the salt and pepper, and stir until well combined, smoothing any lumps with the back of the spoon. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour or up to 2 days.
  3. Ladle 1-1/4 cups of the chilled soup into each of four bowls. Slice the remaining mint leaves into strips. Top each bowl with 1 tablespoons of the remaining yogurt, and sprinkle with ½ tablespoon of the sliced mint.
Nutrition Information
Serving size: 1 bowl Calories: 239 Fat: 14g Saturated fat: 2g Trans fat: 0g Carbohydrates: 18g Sugar: 13g Sodium: 772mg Fiber: 3g Protein: 12g Cholesterol: 0mg
Recipe by Toby Amidor Nutrition at