Persian Chilled Yogurt And Cucumber Soup
A traditional summer soup enjoyed throughout the Balkans,
and the Middle East.
1 hard-cooked egg, chopped, or 1/4 cup chopped walnuts
1/2 cup raisins or currants
1 medium cucumber, peeled, seeded, and diced
2 cups plain yogurt
1/2 cup half-and-half
4 scallions, chopped. (Include 2 inches of the green tops.)
2 tablespoons finely chopped fresh dill
Salt and ground white pepper to taste
6 ice cubes
Soak the raisins or currants in cold water for 5 minutes.
Place the yogurt in a large mixing bowl. Add the cream and 1 cup ice water and stir until thoroughly blended.
Drain the raisins. Add them to the yogurt mixture along with the egg or walnuts, cucumber, scallions, and salt and pepper.
Stir in the ice cubes. Cover and chill 2 to 3 hours.
Taste and adjust the seasoning, if necessary, just before serving.
Serve sprinkled with the dill.
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