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CUCUMBERS: Middle Eastern Cucumber Soup

            2 large cucumbers, peeled and seeded
            1 pint plain yogurt
            ¼ C finely chopped mixed fresh herbs (dill, parsley, mint)
            1 ½ C milk
            ½ tsp ground cumin
            Salt and freshly ground pepper
            Juice of lemon (optional)
Grate the cukes coarsely and place in a colander. Put the colander of the container to be used for the soup. Salt the cukes lightly and let stand for 30 minutes (This drains the cukes and makes them crisp)
Place the cukes in the container with the juice. Stir in everything else. Serve or refrigerate.
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