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1
Heat the olive oil in a big soup pot, and add the garlic and the onions or scallions, stirring occasionally.
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2
Once the onions are translucent, add the romaine lettuce, zucchini, celery, parsley, salt, pepper, and vegetable stock or water.
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3
Bring to a boil and simmer, covered, for about 10 minutes, or until the zucchini are cooked.
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4
Remove from the heat, and cool to room temperature.
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5
Puree the soup in a blender or food processor until smooth.
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6
Either serve warm or chill the soup in the refrigerator.
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7
Before serving, sprinkle with the cilantro, the chives or scallions, and the basil, and serve with a dollop of Greek yogurt.
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8
Living in France in the 1960s, I loved to eat yogurt served in tiny glass jars and sprinkled with sugar.
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9
Although I knew that it was originally a product of the Balkans, I always associated yogurt with France, where it has a long history.
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10
Isaac Carasso, a Jew from Thessalonika who came through Spain to France in the 1930s, first peddled his jars of yogurt from a cart on the streets of Paris.
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11
During World War II, his family moved his company to New York and called it Danone, in honor of his son, Daniel, who lived to 103, going each day to the office, a living testament to the healthful qualities of his product.
