A Cold Yogurt and Cucumber Soup

1 cucumber, peeled, seeded, and diced (can also use the seedless kind), see instructions below
4 cups plain whole or low-fat yogurt
¼ cup chopped scallions
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh tarragon
2 cloves garlic, pressed
1 cup water, more if your yogurt is very thick
salt and pepper to taste

Garnishes:
¼ cup walnuts, coarsely chopped
½ cup golden raisins, chopped if necessary
3 tablespoons dried rose petals, optional but so nice
Note: You can get these from a Middle Eastern store in your area. Zand’s on Solano in Albany, CA is good for Bay Area folks.
1 tablespoon chopped fresh mint
1 pita bread, cut into ½-inch squares and toasted, omit for your gluten-free guests

1. Combine the cucumber, yogurt, scallions, mint, dill, oregano, thyme, tarragon, garlic, salt and pepper in a large mixing bowl. Mix thoroughly with 1 cup water and adjust the seasonings to taste.
2. Refrigerate several hours or overnight.
3. Just before serving, add the walnuts and golden raisins. Pour into individual serving bowls and sprinkle with rose petals, fresh mint, and toasted pita squares.

6 servings as a first course
Adapted from Najmieh Batmanglij in The New York Times Food Section

How to peel and seed a cucumber

1. Cut off both ends of a cucumber and peel with a vegetable peeler.

2. Cut in half the long way.

3. With a spoon, scrape out the seeds.

4. You are now ready to proceed with slicing or chopping or whatever.

Cucumbers with Yogurt and Mint

1 medium cucumber, peeled and seeded, see instructions if you need them
1 cup plain yogurt, see instructions below
¼ cup chopped fresh mint
Salt to taste
1/8 teaspoon cayenne pepper


1. Dice the cucumber into ¼-inch cubes and place in a bowl.
2. Add the remaining ingredients and stir to combine.
3. Serve immediately or make an hour or two in advance and refrigerate until ready to serve.

Variations: You can add a small amount (or a large amount if you like) of finely minced or pressed fresh garlic. With fresh garlic, I always start with a small amount, taste the dish, and add more if it seems to warrant it.

Makes about 3 cups
Adapted from Annie Somerville’s Fields of Greens

How to drain soupy yogurt

1. If your yogurt is too soupy, strain 2 cups of the soupy stuff through a double thickness of paper towels lining a sieve, set over a good-sized bowl or pitcher.
2. Allow the yogurt liquid to drain until the yogurt is the thickness you desire. Empty the liquid if it threatens to reach the sieve.

Cucumber Salad

Refreshing and so easy.

1 large cucumber, peeled and seeded, see instructions if you need them
1 tablespoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon cider or other vinegar

1. Cut the cucumber into about ¼-inch or narrower slices.
2. Mix together the remaining ingredients and stir until the sugar dissolves. Pour over the cucumber slices and mix well. Serve cold or at room temperature.

4 modest servings
Adapted from Wonona W. and Irving B. Chang and Helene W. and Austin H. Kutscher’s An Encyclopedia of Chinese Food and Cooking