| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
kg |
Green tomatoes |
| 3 |
c |
Rich vegetable stock |
| 1/2 |
c |
Fresh dill |
| 1/2 |
c |
Fresh coriander |
| 1/2 |
c |
Thick Greek yoghurt |
|
|
Salt and pepper to taste |
| 100 |
g |
Bulgarian fetta cheese |
INSTRUCTIONS
Place the chopped tomatoes and stock in a saucepan and simmer for 10
minutes.
Add the herbs and stir well.
Puree the soup with the yoghurt until smooth and balance the flavour
with salt. Chill.
To serve, ladle the soup into individual bowls and top with crumbled
fetta and extra dill.
Converted by MC_Buster.
Per serving: 364 Calories (kcal); 3g Total Fat; (6% calories from
fat); 18g Protein; 77g Carbohydrate; 0mg Cholesterol; 200mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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