Chilled Yogurt Soup

Name: Chilled Yogurt Soup (Matsvnis Shechamandi მაწვნის შეჭამანდი)
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Georgia
Ingredients: 240 ml / 8 fl oz / 1 cup water; salt and freshly ground black pepper; 1 tbsb finely chopped coriander / cilantro; 14 g / ½ oz / 2 spring onions / scallion(s), finely chopped, white and green parts; 85 g / 3 oz very finely sliced and chopped cucumber; 1 tsp finely chopped mint leaves; 500 g / 1 lb 1 oz / 2 cups plain yogurt; 1 tsp finely chopped chives; 1 tbsp finely chopped dill; ½ tsp finely chopped medium-hot green chilli

Matsvnis Shechamandi მაწვნის შეჭამანდი

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

Soups made with matsoni, or cow’s-milk yogurt, are very popular in Georgia. Many are made with sautéed onions, rice and herbs and served hot. I fell in love with this cold yogurt soup; it’s so refreshing on a hot summer’s day. Use good-quality organic yogurt with a nice acid tang to it.

Ingredients

500 g / 1 lb 1 oz / 2 cups plain yogurt</

Asia
Georgia
Vegetarian
Summer
Soup
Gluten-free

Method

Whisk the yogurt with most of the water until smooth. The consistency should be creamy but soup-like. If necessary add a little more or less water.

Whisk in the remaining ingredients and season with salt and pepper.

Allow the soup to rest in the refrigerator for at least 30 minutes before serving to bring out the flavours of the herbs. Serve chilled.