Yogurt Soup With Summer Vegetables, Herbs and Feta Photo by: Scott Suchman
Yoghurt Soup With Summer Vegetables, Herbs and Feta (Makes 5 Cups)

The soup needs to be refrigerated for at least 1 hour and up to 2 days. 

2 1/2 cups low-fat buttermilk
2/3 cup plain, low-fat Greek yoghurt
1 large tomato, seeded and diced
1/2 (seedless) English cucumber, cut into small dice
2 medium radishes, cut into small dice
1 scallion, thinly sliced on the diagonal (white and green parts)
1 tablespoon chopped fresh dill fronds
1 tablespoon chopped fresh mint
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled feta cheese
2 teaspoons extra-virgin olive oil, for garnish

Whisk together the buttermilk and yoghurt in a mixing bowl until smooth.
Stir in the tomato, cucumber, radishes, scallion, dill, mint, salt and pepper, then add the feta cheese. 
Cover and refrigerate for at least 1 hour (and up to 2 days).
Divide among individual bowls; drizzle each portion with 1/2 teaspoon of the oil just before serving.

From nutritionist and cookbook author Ellie Krieger.

The Washington Post