Name: Chilled Minted Cucumber Soup
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: Best-quality extra virgin olive oil or a fine walnut or other nut oil (optional); ¼ cup fresh dill leaves; ⅓ cup fresh mint leaves, tightly packed, plus additional for garnish; 3 cups freshly brewed mint tea (use caffeine-free herbal mint tea), cooled; 1 quart plain yogurt or labneh (4 cups), or a combination of labneh or sour cream and yogurt; 4 garlic cloves, peeled and crushed; Coarse kosher salt and freshly ground black pepper; 4 cups peeled, seeded, chopped cucumbers (scoop out the seeds with a spoon)

Preparation info

Yield: about
8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Utterly refreshing on a hot day or sultry evening, this gorgeous celadon soup makes a fine starter, or when served in attractive mugs or glasses, an unusual accompaniment to a summer Shabbat dinner or lunch or to a Shavuot meal. Or offer it in demitasse cups, a family collection of china teacups, or oversized shotglasses for a stunning break-the-fast drink on Yom Kippur.

The only cooking here is boiling water for the mint tea which, along with the yogurt, provides the structure of t