Yogurt Soup

Yogurt Soup, a variation on a traditional recipe from Iran, makes a piquant and refreshing first course for a summer dinner party.

4 SERVINGS

1 pint yogurt

4 fl. oz. single cream

4 fl. oz. water

1 tablespoon lemon juice

1 cucumber, peeled, finely chopped and degorged

1 red dessert apple, cored and diced

1 small onion, finely chopped

2 oz. sultanas or seedless raisins, soaked in

4 fl. oz. water for

5 minutes and drained

2 oz. shelled pistachio nuts, chopped

1 teaspoon salt

½ teaspoon ground cumin -j½ teaspoon turmeric

6 ice cubes

1 tablespoon chopped fresh parsley

In a large soup tureen, combine the yogurt, cream, water and lemon juice, using a wooden spoon. When they are thoroughly combined, stir in the cucum-ber, apple, onion, sultanas or raisins and nuts.

In a cup, combine the salt, cumin and turmeric and stir them into the yogurt mixture.

Place the soup in the refrigerator to Two piquant Middle Eastern dishes, Yogurt Soup and Yogurtli Kebab make unusual dinner party treats. chill for 30 minutes or until ready to serve. Remove the tureen from the refrigerator, add the ice cubes, sprinkle over the parsley and serve immediately.

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