I recently bought an EasiYo yogurt maker after getting tired of the dilemma of trying to decipher which store-bought yogurt labeled “plain” was actually plain, which was vanilla-flavored, and which contained more sugar than a can of soda–believe me, you only want to accidentally put sweet vanilla yogurt on your falafel once to lose all taste for ever making that mistake again. Anyway, I made a batch of unsweetened Greek yogurt, was quite pleased with the fresh and tangy results, and then faced the problem of what to do with a liter of yogurt before it spoils. Even I can’t drink that much lassi that quickly.
Yogurt soup was the answer–and it also let me play with the mint I’ve been trying to grow indoors! I started out with a recipe from The New Mediterranean Diet Cookbook, tweaking as I went along (as usual). Since this is not reheat-friendly soup, I didn’t want to wind up with oodles of leftovers I’d have to nurse carefully along over a burner to prevent curdling, so I had to cut some of the measurements in thirds. I also didn’t add any rice or grain, to avoid excess carbs.
