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.
—THERESA GOBLE MUSCATINE, IA
PREP: 15 MIN. + CHILLING • MAKES: 6 SERVINGS
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
In a large bowl, stir the yogurt until smooth. Whisk in the broth. Add the next six ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired.