1 kg bufallo yogurt
10 radishes, finely chopped into cubes (alternatively, 2 sour apples)
(εναλλακτικά, 2 ξινόμηλα)
4 green onions, finely chopped ½ ματσάκι φρέσκο άνηθο ψιλοκομμένο
½ bunch fresh dill, finely chopped 6 αυγά βρασμένα ψιλοκομμένα σε κύβους
1 cucumber, finely chopped into cubes
6 eggs, hard-boiled and cut into cubes
½ bunch mint
1 tbsp parsley, finely chopped
1 tsp chilli
olive oil
salt

In a large turin bowl mix the yogurt with 2 glasses of cold water. Make sure to mix thoroughly. Toss in the radishes(or sour apples), green onions, dill, cucumber, eggs, and potatoes. Once mixture has been prepared, add the watered down yogurt. Garnish the soup with mint leaves, parsley, chilli and drizzle with olive oil. Season with salt. Can also be served with croutons.

Recipe from the book ‘The Real Greek Yogurt Book’.
annieblana editions