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    Cold Yogurt Cucumber Soup

    This Turkish soup is ideal for a summer meal because no cooking is involved and it is so refreshing and satisfying. It is also wonderful served as a first course to a Middle Eastern meal. Do use fresh dill if you can get it; it really defines the dish.

    SERVES 4 AS A MAIN COURSE

    3 cups plain yogurt

    ВЅ cup water

    2 medium cucumbers

    3 tablespoons olive oil

    1 tablespoon red wine vinegar

    2 cloves garlic, minced

    2 tablespoons minced fresh dill, or 1 tablespoon dried dill

    1 tablespoon minced fresh parsley

    ВЅ teaspoon salt

    Freshly ground pepper to taste

    ВЅ cup walnuts, finely chopped

    1. In a large bowl whisk together the yogurt and water.
    2. Peel the cucumbers and slice them in half lengthwise. Scrape out all of the seeds with a spoon and discard them. Dice the cucumbers and add to the yogurt.
    3. Add all of the remaining ingredients and stir well.
    4. Chill for at least 1 hour and up to 48 hours before serving.