In the hopes that I don’t jinx the weather in the next few weeks, I’m going to be completely honest and say that we’ve had a pretty mild summer here in North Texas. Sure, there’ve been a few days here and there where it was sticky hot and you couldn’t breathe when you stepped foot outside; however, in the grand scheme of “summer”, it’s been pretty nice. This isn’t to say that I’d spend my days relaxing outdoors (I love my A/C, after all). And when it comes to cooling off, I can’t think of anything better than a chilled soup. Especially when creamy Greek yogurt is involved!
This is one of the easiest soups I’ve ever made. Whether you use a blender, food processor or immersion blender, you’ll get the job done in a heartbeat. The veggies and spices transport me to a Mexican restaurant and I feel like I’m eating a bowl of smooth salsa. Just pass the chips!
Click over to the blogs of my fellow Clean Plate Club members for several more yummy Chilled Soup recipes!
Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Chilled Cucumber and Dill Greek Yogurt Soup from Katie’s Cucina
Chilled Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi
Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.