Yogurt and Cucumbers are two of my favorites on a hot summer's day. However, blended together with herbs and spices the duo makes a sensational soup that is extremely refreshing . Ordinarily, I am not a big fan of cold soup; I prefer my soup hot, but the temperature has been so ridiculously high and humid that I haven't felt like cooking. This easy soup was made in my blender, chilled for a minimum of 2 hours, and served ice cold. It really hits the spot on a 95 degree day.
I first heard of yogurt soup while I was visiting Turkey. Turkish Cacik soup ( prounoun ja-jik) is very tasty. Yogurt soup in general is very popular throughout the Middle Eastern countries. Each country has its own variation of yogurt soup. In Greece they add walnuts, in Egypt they add cumin, in Lebanon they add grated almonds, and in Bulgaria they add fennel. Regardless of the variation, cold yogurt cucumber soup is an old recipe that has been enjoyed for generations in many hot countries. It is simple to make, gluten free and a perfect addition to begin any summer meal.
|The red is grated radish|
Here are a few pictures from our trip to Turkey.
|The famous Sohpia Hagia Mosque|
|A vendor inside the famous Spice Market|
|One of many Beautiful Mosques througout Istanbul|
|Beautifully hand painted crafts in Istanbul|
2 Persian cucumbers, grated and use the liquid too
1 Persian cucumber, chopped
1 cup of plain yogurt
1 cup of plain Greek yogurt
1/4 cup of fresh dill
1/4 cup of mint
1/2 clove of fresh garlic ( optional)
1/4 cup of fresh lemon juice
1 Tablespoon raw organic honey
2 red radishes, grated
1/4 red onion, diced small
Put everything in the blender except the topping and 1/2 of the grated cucumber. Whiz until well blended. Add 1/2 the grated cucumber to the mixture for some texture. Add the topping and chill for a minimum of 2 hours.
Are you a fan of cold soup? What kind do you like or make?
|Grates by hand in seconds- so easy|