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Cold yoghurt soup with tapenade toasts

Chilled Greek yoghurt soup, silky and cool with garden-fresh bite.
Bright lemon and herbs linger, while crisp tapenade toasts steal the show.
A summery bowl that tastes like a calm, savory escape.

soup ⏱ 150 min 480 kcal / portion 45.0 g carbs / portion (estimated) vegetarian celeryglutenmilk 🔗 Original source

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Cold yoghurt soup with tapenade toasts
v7 · rb0e705f985 20260727Z1751 1 piece green pepper 4 pieces celery stick 180 g cucumber 140 g potato 195 ml olive oil 4 pieces garlic clove 2 tbsp lemon juice 4 pieces bread slice 🔪 cored and roughly chop green pepper 🔪 roughly chop celery sticks 🔪 peel and roughly chop cucumber prepare cold cooked potato for the soup ⏳ ⏱ 24 h mix green pepper, celery, cucumber, potato, greek yoghurt, vegetable stock, olive oil, parsley, dill, crushed garlic, lemon zest, salt, and black pepper then refrigerate make tapenade paste from black olives, capers, garlic, thyme, and olive oil 🔥 preheat oven to 200°C 🔥 ⏱ 8-10 min brush tapenade over bread slices then bake until crisp but not totally dry ⏳ cool tapenade toasts blitz the chilled soup with a stick blender until smooth 🌀 taste and adjust seasoning, then stir in lemon juice 🍽 garnish bowls with shredded basil and mint, and extra dill 🍽 drizzle with extra olive oil 🍳 serve with tapenade toast Cold Yoghurt Soup 🎉 350 g greek yoghurt 200 ml vegetable stock 25 g parsley 25 g dill 1 piece lemon ½ tsp salt black pepper to taste 80 g black olive 20 g capers 1 piece thyme basil to taste mint to taste dill to taste 180 ml 3 pieces lemon juice black olive, capers, thyme 1 piece 15 ml basil, mint, dill
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Preparation steps

  1. cored and roughly chop green pepper
  2. roughly chop celery sticks
  3. peel and roughly chop cucumber
  4. prepare cold cooked potato for the soup
  5. mix green pepper, celery, cucumber, potato, greek yoghurt, vegetable stock, olive oil, parsley, dill, crushed garlic, lemon zest, salt, and black pepper then refrigerate 24 hours
  6. make tapenade paste from black olives, capers, garlic, thyme, and olive oil
  7. preheat oven to 200°C
  8. brush tapenade over bread slices then bake 8-10 min until crisp but not totally dry
  9. cool tapenade toasts
  10. blitz the chilled soup with a stick blender until smooth
  11. taste and adjust seasoning, then stir in lemon juice
  12. garnish bowls with shredded basil and mint, and extra dill
  13. drizzle with extra olive oil
  14. serve with tapenade toast

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