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Chilled Eggplant Soup

This delicious soup will appeal to everyone, even if you are not a fan of eggplant. Made with fresh mint, its flavor is light and refreshing.

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings

    Ingredients


  • 1/4 c olive oil

  • 1 large eggplant (peeled and cut into small cubes)

  • 1 large green pepper (seeded and chopped)

  • 2 cloves garlic (minced)

  • 3/4 c water

  • 6 springs fresh mint

  • 4 c Stonyfield Organic Low Fat Plain Yogurt

  • 3 T chives (fresh)

  • Salt and pepper to taste
Nutrition

Calories: 140, Calories from Fat: 70, Total Fat: 8g, Cholesterol: 5mg, Total Carbohydrate: 12g, Dietary Fiber: 3g, Protein: 12g, Calcium: 20%

Preparation

Step 1

Heat the olive oil in a large sauce pot, over medium heat.

Step 2

Add the eggplant, garlic and pepper and cook for 2 minutes.

Step 3

Add water, reduce heat to medium and simmer for 15 minutes.

Step 4

Cool the cooked vegetables until they reach room temperature.

Step 5

Add yogurt and mint to the mixture, and purée in a blender until smooth.

Step 6

Chill soup for at least 3 hours before serving.

Step 7

Serve cold and garnish with plain yogurt, chopped chives and mint sprigs.