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Source of Recipe


the web


Recipe Introduction


Recipe adapted from one from Shnorig Haladjian of Tamarac, Fla., with the help of Annie Yahinian.


List of Ingredients




Because the swiss chard stems are red, if you get any of them in with the leaves, the resulting soup will be a lovely pink color.

4 cups full-fat plain yogurt

1 cup cold water

2 cups chopped seedless or pickling cucumbers or 1 (14-ounce) bunch swiss chard, stems trimmed and discarded; leaves chopped (6 cups)

1/4 cup chopped fresh mint

Salt and fresh-ground black pepper, to taste

2 cloves garlic, minced (optional)

Recipe



If using cucumber, chop it into bite-size pieces. If using swiss chard, bring a pot with about 1 inch water to a boil, add the swiss chard leaves and blanch a few minutes until softened. Drain and plunge into ice water to stop cooking. Drain again and chop into small pieces; set aside (you will have about 1 1/2 cups chopped blanched swiss chard).

Combine the yogurt and 1 cup cold water in a nonreactive container. Mixture should be of thick cream soup consistency. Add remaining ingredients including swiss chard or cucumbers and garlic, if desired. Chill and serve. Makes 6 cups cucumber variety; 7 cups swiss chard variety.