South African Cold Yogurt Soup with Cucumbers
4 servings
90 minutes
South African cold yogurt soup with cucumbers is a refreshing dish perfect for hot summer days. Despite its name, its roots trace back to Turkish cuisine, where cold yogurt-based soups are part of culinary traditions. This soup combines the creamy tenderness of yogurt and sour cream with the crunchy freshness of cucumbers and zucchini, enhanced by aromatic notes of herbs. White dry wine and olive oil add a light spiciness, while green onions, dill, and parsley deepen its flavor further. Served chilled, it delights with its lightness and harmony. Ideal as a summer appetizer or light dinner, especially paired with crusty bread. This dish embodies the tradition of using dairy products in refreshing soups and offers gastronomic pleasure to everyone who tries it.
1
Peel cucumbers and zucchini, remove seeds, and cut into strips. Marinate with salt for 1 hour.
- Cucumbers: 2 pieces
- Zucchini: 1 piece
- Salt: to taste
2
Squeeze the cucumbers and zucchini, then pour over with buttermilk mixed with yogurt and sour cream.
- Yogurt: 1 l
- Sour cream: 3 tablespoons
3
Pour wine and olive oil into the cold soup.
- Dry white wine: 3 tablespoons
- Olive oil: 1 teaspoon
4
Chop green onions, dill, and parsley. Sprinkle on the soup. Add salt and pepper.
- Green onions: 1 bunch
- Green: 1 bunch
- Salt: to taste
- Ground white pepper: to taste