5 summer cold yogurt soup Recipes

yogurt , made from whole milk (3.5% milk fat, 2 lbs = 32 oz.), cold water, heavy cream, salt, lemon juice, garlic cloves, minced, feta cheese, crumbled (french type if possible, less salty), olives , kalamata (pits removed and cut up into pieces), bell pepper (any colors or combo, chopped up), spring onions, cleaned and chopped up, pistachio nuts, shells removed and ground up coarsely (not fine )

cooked beets (2-3 beets, depending on their size), pimento pepper (roasted, from a jar), green onion (all of the white and 2 inches of the crisp green), garlic clove, buttermilk, water, red wine vinegar, salt, pepper, creme fraiche or 3 tbsp greek yogurt, minced fresh dill, fresh dill (for garnish )

hothouse cucumbers, peeled and cut in medium dice, green onions, chopped, honeydew melon, peeled and cut into medium dice, serrano chile, chopped fine, rib celery, chopped fine, rice wine vinegar, leaves from 2 sprigs fresh mint leaves, chopped, leaves from 1/2 bunch fresh cilantro leaves, chopped, extra-virgin olive oil, salt, low-fat yogurt, lemon, chopped fresh flat-leaf parsley

fresh medjool dates, pitted, eggs, cultured buttermilk, yogurt, vanilla extract, organic lemon , juice & zest, strawberries or 1 pint raspberries