 Cucumber Soup
aka Turkish Yogurt Soup
It’s funny, when I call this
Mediterranean delight by the Turkish Yogurt
Soup name, nobody would try it, but when I
call it cucumber soup, suddenly we have
brave culinary adventurers at the table,
it’s all in the packaging – sigh…
Blend till smooth: 3 large cukes scrubbed
but not peeled with 1 large zucchini, 1
container 3% plain yogurt, 1 clove garlic ¼
C lemon juice 1T salt, a handful each of
fresh dill and spearmint leaves and enough
water to make the machine go.
Chill till
really chilled serve with a generous dollop
of sour cream and for fancy sake garnish
with sculpted sliced cucumbers (they look
like flowers if you scraped the tines of a
fork deeply & vertically over the cuke
before you slice it) and a sprig of mint or
dill on top of the sour cream for contrast –
it’s pretty and oh so refreshing.
Jewish Soups for the Soul |
