Best 2 Chilled Tomato Yogurt Soup Recipes

Cool down this summer with a refreshing chilled tomato yogurt soup. This chilled soup is the perfect way to use up all those fresh tomatoes from your garden, and it's also a great way to cool down on a hot day. This soup is made with creamy yogurt, which makes it a good source of protein and calcium. It's also packed with vitamins and minerals, thanks to the tomatoes and other vegetables.

The recipe features two versions of the soup: a classic version and a spicy version. The classic version is made with yogurt, tomatoes, cucumbers, and onions. The spicy version adds a kick of heat with the addition of chili peppers. Both versions are garnished with fresh herbs, such as cilantro or basil, for a pop of flavor. This soup is easy to make and can be enjoyed as a light lunch or dinner, or as a healthy snack. It's also a great way to get your kids to eat more vegetables.

Here are our top 2 tried and tested recipes!

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Chilled Avocado and Yogurt Soup with Tomato Salsa image

Provided by Janet Fletcher

Categories Soup/Stew Tomato Low Fat Kid-Friendly Yogurt Lunch Avocado Healthy Low Cholesterol Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 17

Ingredients

2 large ripe but firm avocados
1 1/2 cups buttermilk
1 1/2 cups plain yogurt
2 heaping tablespoons chopped cilantro
1 large clove garlic, thinly sliced
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, or more to taste
1/2 teaspoon toasted and ground cumin seeds
1 tablespoon freshly squeezed lime juice
Kosher or sea salt
For the salsa:
1 large plum (Roma) tomato, halved lengthwise, seeded, and cut into 1/4-inch dice
1/4 cup finely minced white onion
2 heaping tablespoons chopped cilantro
1/2 serrano or jalapeño chile, seeds removed for less heat if desired, finely minced
1 small clove garlic, finely minced
Kosher or sea salt
Freshly squeezed lime juice

Steps:

Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

CHILLED TOMATO AND YOGURT SOUP

Chilled Tomato and Yogurt Soup image

Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time.

Provided by breezermom

Categories Onions

Time 1h

Yield 8 cups

Number Of Ingredients 9

Ingredients

1 1/2 cups onions, chopped
2 tablespoons butter, melted
3 cups tomatoes, peeled, seeded and chopped
2 cups cucumbers, peeled, seeded and chopped
2 cups chicken broth
1 teaspoon dried basil
2 cups plain yogurt
1/2 teaspoon salt
chopped of fresh mint

Steps:

Saute the onion in butter in a large saucepan over medium heat, stirring constnatly, until tender. Add tomato, cucumber, chicken broth and basil. Bring to a boil; reduce heaet, and simmer, uncovered, 30 minutes, stirring frequently.
Transfer half of the tomato mixture to a blender, cover and process until smooth. Repeat the procedure with the remaining mixture. (Or use an immersion blender). Stir in the yogurt and salt. Cover and chill. To serve, ladle into individual soup bowls. Garnish with fresh chopped mint.

Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 3.2, Cholesterol 15.6, Sodium 390.7, Carbohydrate 9.5, Fiber 1.5, Sugar 6.5, Protein 4.5

Use ripe, flavorful tomatoes. This will give your soup the best possible flavor. If you can't find ripe tomatoes, you can use canned tomatoes, but be sure to drain them well and rinse them before using.
Don't overcook the tomatoes. You want the tomatoes to retain their fresh flavor and texture, so don't cook them for more than a few minutes.
Use a good quality yogurt. The yogurt is a key ingredient in this soup, so it's important to use a good quality yogurt that you enjoy the taste of. Greek yogurt is a good option because it's thick and creamy.
Chill the soup thoroughly before serving. This soup is best served cold, so be sure to chill it for at least 4 hours before serving.

Chilled tomato yogurt soup is a refreshing and flavorful soup that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy soup, give this recipe a try.