RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges KC: Cascadilla - dairy
I received the following from a friend years ago. Though not inherently "Jewish," it's a great component of a dairy meal and always part of my Shavuot menu. It's very much a family favorite and absolutely no work (takes longer to clean the blender than to make the soup). Cascadila ~~~~~~~~~ 1 medium-size cucumber 1 medium-size green pepper, seeded 1 green onion (spring onion/scallion) 1 clove garlic 1 tsp honey 4 cups tomato juice 1 cup yogurt or sour cream salt and pepper, to taste fresh mushrooms, sliced, for garnish Place cucumber, green pepper, onion, garlic, honey, sour cream or yogurt and about half of the tomato juice in a blender. Blend until pureed. Transfer to a larger container and mix in the remaining tomato juice. Add salt and pepper. Chill. When serving, float several mushroom slices on top. This keeps well in the refrigerator for several days. --------------------------------------------------------------------- One more great use for sour cream is to make a cold cucumber soup ("tarator"). I usually make it with plain yogurt, but have also used sour cream and yogurt in combination. A low- fat yogurt will cut down on the overall fat content. As the spirit moves you, and according to your own palate, the basic ingredients are: sour cream and/or plain yogurt grated or rough-diced cucumbers fresh dillweed, snipped several cloves of garlic, pressed a splash of olive oil salt and freshly ground black pepper to taste After all is mixed, thin with milk, if necessary. optional garnishes: snipped chives snipped scallion (green onion/spring onion) greens mint leaves walnut meats halved, seedless green grapes drizzled olive oil
