Chilled Eggplant Soup

By Stonyfield

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: 3 hrs 25 mins

Level: Easy

Prep: 5 mins

Cook: 17 mins

Yields: 8 Servings


  • 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
  • directions

    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.

    make it with yogurt instead!