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.
    Petra

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