Simple and refreshing cold yogurt soup is made with yogurt, milk, cucumber, radishes, and a variety of herbs. The soup should be well-chilled, so plan ahead for refrigeration time.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 10 fl ounces (275 ml/1-1/4 cups) semi-skimmed milk
- 15 fl ounces (425 ml/2 cups) natural yoghurt
- 5 fl ounces (150 ml/2/3 cup) Greek-type yoghurt or smetana
- 1 medium cucumber
- 1 small bunch of radishes
- 2 Tablespoons chives
- 2 heaped Tablespoons dill leaves or 1 heaped Tablespoon chopped parsley
- 2 sprigs fresh tarragon
- Small bunch of young mint leaves
- 1/2 teaspoon salt
- 10 grinds of black pepper
Preparation:
In a large jug or lipped bowl, gently stir together the milk and yoghurts (or smetana, if used). Peel the cucumber and cut into matchsticks. Trim the radishes and slice very thinly. Snip chives and dill or parsley and chop tarragon and mint. Stir all these into the yoghurt mixture, together with the salt and pepper, cover and refrigerate until well chilled. Stir before serving.
Keeps 3 days under refrigeration. Do not freeze.
Yield: 6 servings
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
Keeps 3 days under refrigeration. Do not freeze.
Yield: 6 servings
Recipe Source: The New Complete International Jewish Cookbook by Evelyn Rose (Galahad Books)
Reprinted with permission.
