- Heat the olive oil in a pot and sauté the vegetables.
- Add the chicken broth and simmer over medium heat for 40 minutes or until the vegetables are tender.
- Let the soup cool, pour it into the blender and purée.
- Place the soup in the refrigerator for approximately 1 hour.
- Add the Liberté 2% plain yogurt, salt and pepper and mix well.
- Serve cold.
A recipe by Patrice Demers