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| Level
easy |
Servings
6 |
Preparation:
20 min
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| Directions |
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Ingredients |
Halve the cucumber lengthwise and remove any seeds. Blot dry with paper towels. Either grate the cucumber or cut into small cubes.
Combine all the ingredients and blend in enough ice water to reach a smooth soupy consistency. Alternately, allow a cup or two of ice cubes to melt in the mixture, stirring well to incorporate. In either case, refrigerate the soup for an hour or more before serving.
To serve this as a salad or side dish, skip the dilution of water or ice.
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1 European seedless cucumber, peeled
- 1/3 cup raisins or currants, plumped in cold water
- 1/4 cup chopped scallions, white part only
- 2 tbsp mint leaves, chopped
- 2 tbsp dill fronds, minced
- 1/4 cup unsalted pistachios or walnuts, chopped
- 1 tsp salt and freshly ground black pepper
- 3 garlic cloves, minced and smashed
- 1 cup Vermont Quark |
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| Barbara's
Suggestion |
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Wine Suggestion |
Mast-va-Khiar, the chilled Iranian mid-summer soup, purported by those both susceptible and superstitious to prevent heat stroke, is a refreshing start to a patio supper from the grill. But, it has another equally delightful life as a salad, side dish or condiment, however and whenever you choose to serve it. Replacing the traditional yogurt with Quark refines the tang and smoothes the texture.
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