Name: Middle Eastern Yogurt and Cucumber Soup
Yield: Serves Four
Cuisine: Israeli
Ingredients: 30 ml/2 tbsp white wine vinegar; sprigs of mint, to garnish; salt and ground black pepper; 15 ml/1 tbsp chopped fresh mint; 1 large cucumber, peeled; 500 ml/1 pint/2 cups thick yogurt; 2 garlic cloves, crushed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

On a hot sultry day, there is nothing as refreshing as a bowl – or glass – of cooling yogurt and cucumber soup. Beloved throughout the Middle East, and also in various guises in Eastern Europe, this is a light dairy meal. Bulgarian Jews had a huge impact on Israeli food with their delicious yogurt dishes. If pomegranates are in season, sprinkle a handful of the seeds over the top of each bowlful.