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Moshav Me'or Modiim, Israel
Rabbi Avraham Arieh and Rachel Trugman have over thirty years of experience in the field of Jewish education.

Sunday, August 7, 2011

Rachel Trugman’s Hot Weather Cooling Soups - Cucumber Soup aka Turkish Yogurt Soup – A Mediterranean Delight

It's almost Tisha B'Av, but we still have two hot summer days until then. Two hot summer days during which we can't eat meat! Well here's a solution for a tasty and cooling afternoon snack or light dinner. 
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 cucs 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 scrape the tines of a fork deeply & vertically over the cuc 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.

1 comment:

  1. If you are not able to have dairy try this soup with soy yogurt and soy sour cream. It was absolutely delicious. I am heading to the farmers market to buy more cucumbers to make some soup for guests coming for dinner.