Summer Cuke Soup

By inpatskitchen
June 28, 2011
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Author Notes: Over 40 years ago my mom and I did "Europe on $5.00 a Day", spending 10 weeks in various countries. One stop was Bulgaria to visit my grandmother's brother and sister. There I discovered Tarator, a cold yogurt based soup made with yogurt, cucumbers, dill, garlic and walnuts. A summer staple there, it's amazingly refreshing. Inspired by this I've taken the yogurt out and replaced it with almond milk. I used commercial unsweetened almond milk for this but you can certainly make your own by soaking 1 1/2 cups almonds overnight, then drain and place them in a blender with about 5 cups water. Puree for about 5 minutes and then strain.inpatskitchen

Serves: 4 to 6

  • 4 cups unsweetened almond milk
  • 1 large English cucumber, chopped
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • Juice of 3 or 4 lemons
  • 3/4 cup minced fresh dill
  • 1/2 of an English cucumber cut in a fine dice
  • 1/4 cup grated onion
  • 1 grated garlic clove
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup ground almonds
  • Salt for re-seasoning
  1. In a blender puree the milk, chopped cucumber, salt, white pepper, lemon juice and dill. ( I did this in two batches)
  2. Pour the mixture into a large bowl and stir in the grated onion, grated garlic, finely diced cucumber, ground almonds and cayenne.
  3. Chill for a few hours before serving. Re- season with salt if desired.

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Vegetable|Soup|Make Ahead|Vegetarian|Summer