30 Soups to Keep You Cool This Summer
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Quick Chilled Roasted Red Pepper Soup with Greek Yogurt
This quick and easy soup recipe pairs protein-packed Greek Yogurt with two pantry staples: canned diced tomatoes and roasted red peppers. Fresh basil leaves are blended right along with the rest of the ingredients as well as scattered on top as a garnish. A match made in heaven!
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!