Cold Cucumber Soup

One of the more popular Shavuot recipes in Israel is tarator soup ('marak tarator'), a cold soup made from yogurt and cucumber that came to Israel via immigrants from the Balkan region.

The Turkish style drains the yogurt first and serves it as a side dish or mezze, similar to Greek tzatziki. This easy recipe follows the Bulgarian style, and comes from my mother-in-law who was born in Bulgaria and moved to Israel as a young child.

Served with fresh, crusty bread, cold cucumber soup can be a meal in itself.

Serves 5-7

Ingredients:
3 1/2 cups (4 200 gram containers) plain yogurt (cow or goat)
3/4 cup (1 200 gram container) sour cream, kefir, or leben
3 garlic cloves, minced
6-8 small cucumbers, peeled and finely chopped
1/4 cup cold water
Salt to taste
1/4 cup fresh dill, finely chopped
1/4 cup fresh mint, finely chopped (optional)

For the topping:
Crushed walnuts or lightly toasted pine nuts
Drizzle of olive oil

Directions:
Mix all the ingredients together, and chill in refrigerator for several hours. Top with nuts and olive oil before serving.

For a smoother consistency: Mix all the ingredients in a blender.
For a thicker consistency: Omit the cold water.


Betayavon!

Return from Cold Cucumber Soup to Israeli Recipes
Back to Israel Food Guide







Protected by Copyscape Duplicate Content Detector