Now that we are in the dead heat of the summer, light, bright meals are welcome at most meals. This year Florida is hotter than ever the past month, so most of our meals are chilled! And as usual my summer is filled with work projects, volunteer projects and CHILDREN! Hence the lapse in blogs and videos! If you follow me on Instagram and Twitter, you know that I rave about summer fruits—a lot. This time here is one of my favorite soups that inspired me from a Victoria magazine many moons ago. I've adapted it include more protein and less saturated fat and oh yes....this is so quick I made it today while two of my three kids were waiting for the grilled cheese for lunch.
This soup is so versatile too. I know some people do not care for the taste of cilantro, so a mix of herbs would be delicious too. Tarragon, parsley, basil, garlic chives or a mix of all would be fun for the taste buds too. This soup serves 2-4 people, but I don't care to provide exact servings since some may be trying the soup as just a dip for the sandwich....and that's ok too. Enjoy!
Simmer the cilantro and spices in the stock for 10 minutes until fragrant and soft. Remove from heat for 10 minutes, whisk in yogurt and either blend with a hand blender (my choice) or blenderize.
It tastes best chilled, but the first day it is a great as a pool for a grilled cheese sandwich. Keeps well for a few days chilled in the fridge.