Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chilled Avgolemono Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 29, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 This lemony Greek hot-soup classic becomes a cool summer refresher laced with dill and minus the eggs. Ingredients 2 tablespoons extra-virgin olive oil ½ medium onion, chopped 2 garlic cloves, thinly sliced ⅓ cup long-grain rice 2 ½ cups homemade or store-bought low-sodium chicken stock 2 ½ cups water 3 tablespoons fresh lemon juice (from 3 lemons) 3 tablespoons chopped fresh dill Coarse salt and freshly ground pepper Directions Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent, about 5 minutes. Add garlic, and cook until soft, about 2 minutes. Add rice, and stir to coat. Add stock and water; bring to a simmer. Cook, covered, until rice is tender, about 20 minutes. Prepare an ice-water bath. Working in 2 batches, puree soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a bowl set in ice bath; let stand for 20 minutes, stirring occasionally. Stir in lemon juice, dill, and 1 1/2 teaspoons salt; season with pepper. Rate it Print