Cold Cucumber Soup Recipe
This is my cold cucumber soup recipe.
It is fresh and great during the summer time or any other time when you feel like it...
The soup is quite popular in Israel although it is well known all over the Mediterranean.
You can serve it as a snack, an appetizer or even as a dessert.
(Enough for 4 people)
- 4 cups of plain yogurt
- 4-5 small cucumbers – sometimes those are called Persian cucumbers
- A handful of chopped dill
- 1/2 tbsp salt
- 4 tbsp olive oil
- Optional – about 20 raisins (my Persian grandmother used to add those for a sweet twist)
Chop the cucumbers & dill as small as you can.
- Pour the yogurt into a bowl.
- Chop the cucumbers into small pieces, and add to the yogurt.
- Add the dill, salt, and olive oil and mix well. If you like the idea of adding the raisins do it now too.
- Refrigerate for a few hours and serve cold.
This is a picture I took of the cucumber soup I made at home.
By the way, when it is hot outside you can also try a glass of the Israeli lemonade called limonana – very refreshing…
And an Israeli salad can also go very well with the above dish or on its own...
As we say in Hebrew, b-te-a-von! (Hebrew version of bon appetit)
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