Greek Snapper Soup
You can make this soup using leftover fish or substitute halibut, cod, or sea bass for the snapper.
Serves: 4Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy
- 1 lb. red snapper fillet
- 2 medium cucumbers, peeled and chopped
- 4 scallions, chopped
- 4 cups plain low-fat yogurt
- 1 Tbsp. minced parsley
- 1 Tbsp. minced basil
- 1 Tbsp. chopped chives
- 3 Tbsp. lime juice
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ cup chopped walnuts
- Rinse red snapper fillet and pat dry with paper towels. Broil fillet until opaque through the thickest part, about 4 minutes on each side depending on the thickness of fillet. Let cool.
- Put cucumbers and green onions in bowl of food processor; pulse to coarsely chop. Add yogurt and process until smooth and frothy. Transfer to a large bowl. Stir in parsley, basil, chives, lime juice, salt, and pepper.
- Cover and refrigerate 4 hours. While soup cools, break cooled red snapper fillets into large chunks, discarding skin and any bones. Refrigerate.
- Ladle chilled soup into shallow bowls and add fish.