 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
When summer turns up the heat, I reach for this cool, refreshing soup. The color of the olives contrasts nicely with the creamy yogurt base. Ingredients:
2 cups (16 ounces) plain yogurt |
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1 cup coarsely chopped cucumber |
1/2 cup chopped green onions |
1/2 cup chopped green pepper |
1/2 cup sliced pimiento-stuffed olives |
1/8 teaspoon white pepper |
seasoned croutons, optional |
Directions:
1. In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next six ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired. Yield: 6 servings.
|
|