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.

Chilled Eggplant Soup

Go to recipes

By Stonyfield

• Vegetarian
• Gluten Free
• Mediterranean
• Soups

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

Print Recipe

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 Tbsp 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.