Turkish Cucumber Soup

Beat the yogurt in a large bowl until smooth. Add the olive oil, lemon juice, curry, and vinegar. Stir in the tomato juice, cucumber, and seasonings. Cover and refrigerate about 4 hours. Ladle the soup into bowls and sprinkle with chopped parsley.

From: The New York Times Bread and Soup Cookbook by Yvonne Young Tarr

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