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

Serves: 4


  • 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
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 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.