Recipe Details
Title A- Cold yoghurt soup
Author Ottolenghi
Portions 4
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 398.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pepper, capsicum, green, raw1 Large
Celery4 Unit
Cucumber, peeled180 Gram
Potato, white, flesh and skin, raw140 Gram
Yoghurt, Greek, organic350 Gram
Stock, vegetable, liquid200 Millilitre
Oil, olive1 Tablespoon
Parsley, raw25 Gram
Dill, fresh25 Gram
Garlic1 Clove
Pepper, black1 Pinch
Lemon, juice2 Tablespoon
Olives, Black80 Gram
Capers, canned20 Gram
Garlic1 Clove
Thyme, fresh2 Gram
Oil, olive1 Tablespoon
Bread, white, sliced4 Unit
Lemon, peel15 Millilitre
Salt, sea0.5 Teaspoon
Basil, fresh0.5 Cup US
Mint, fresh0.5 Cup US
Mint, fresh0.5 Cup US
Basil, fresh0.5 Cup US
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 338
Protein 19.64%
Other Carbohydrate 16.69%
Sugar 8.82%
Fat Saturated 32.37%
Fat Unsaturated 16.69%
Fiber 17.05%
Sodium 37.80%
Salt 32.92%
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Recipe Method
1. Preheat the oven to 200C/400F/ Gas Mark 6. 2. Put all the soup ingredients, except the lemon juice, basil and mint, into a large bowl. Green pepper, cored and roughly chopped; celery sticks and cucumber, roughly chopped; parsley and dill, leaves and stalk, plus latter extra to garnish; cold cooked potato; cold vegetable stock, grated lemon zest and lots of fresh basil and mint, leaves picked, to serve. 3. Stir roughly with a wooden spoon or, even better, squash together with a hands, then cover the bowl and refrigerate for 24 hours. 4. To make the tapenade toasts, preheat the oven on specified range. In a food processor, work the olives ( plus extra to drizzle), capers, garlic, thyme and oil to a rough paste, then brush this mixture over the bread slices and lay out on an oven tray. Bake for eight to 10 minutes - the toasts should be crisp on the outside but not totally dry - then remove from the oven and set aside to cool down. 5. When you are ready to serve, remove the bowl from the fridge and blitz the soup with a stick blender (or in a food processor) until smooth. 6. Taste, adjust the seasoning as necessary and stir in the lemon juice. Divide the soup into individual bowls, garnish with a generous amount of freshly shredded basil and mint, and the extra fresh dill. Drizzle over a little more oil and serve each bowl with a tapenade toast.
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