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Icy Olive Soup

 Icy Olive Soup
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.
6 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • In a large bowl, stir yogurt until smooth. Whisk in broth. Add the
  • next six ingredients; mix well. Cover and chill for 4 hours. Stir
  • before serving. Garnish with croutons if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 108 calories, 7 g fat (2 g saturated fat), 11 mg cholesterol, 683 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.