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Cold Yogurt Soups

By Anna Stockwell

Cold, creamy, and tart, yogurt is one of my favorite summer ingredients. It's reliably refreshing and dependably versatile, swinging easily from savory to sweet and back again. I'm happy to eat it in any form, but I appreciate it most as an ingredient to whirl up in my blender, especially as part of one of the cold vegetable soup variations my mom got me hooked on making every summer. She taught me to cook my vegetables in the cool and quiet of the night kitchen, and then to blend them, after chilling overnight, into uncomplicated and revitalizing soups the next day. Keep reading »

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