Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Strawberry Crepe Roll-Ups View Edit
    Strawberry Crepes View Edit
    Strawberry Panzanella View Edit
    Strawberry Sauce View Edit
    Strawberry Shortcake View Edit
    Strawberry Shortcake 2 View Edit
    Strip Steaks with a Side of Blue Cheese Spaghetti View Edit
    Strip Steaks with Two Sauces View Edit
    Stuffed Cabbage Soup View Edit
    stuffed crepes with mushrooms, ham and bechamel sauce View Edit
    Stuffed Pepper Soup 10 View Edit
    Stuffed Portabello Mushrooms View Edit
    Stuffed Turkey Burgers View Edit
    Succotash with Grilled Scallops and Parsley Drizzle View Edit
    Summer Yogurt Soup with Tomato and Basil View Edit

    Servings: Not specified

    Directions

    Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds. Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve.

    Ingredients
    • 2 tablespoons olive oil
    • 1 clove garlic, sliced
    • 1/2 onion, small dice
    • 4 cups vegetable stock, or water
    • 1/2 cup basil leaves
    • Salt and pepper
    • 2 cups yogurt
    • 2 vine ripe tomatoes, cut small dice

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 5 minutes Cook Time: 10 minutes Yield: 4 servings