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.
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.ReplyDelete