BORSHT – COLD BEET SOUPThis soup can be blended completely, but I like to leave in some pieces of beets.
Makes 5 servings 5 beets, cooked (if you’re in a hurry, you can purchase precooked vacuum-packed beets)3 cloves of garlic
1 small spicy green pepper6-7 chive leavesLeaves from one sprig of thyme Salt and pepper, to taste½ liter yogurtServing suggestion:2 Tbsp. cream
Cut 4 beets into quarters. Cut the remaining beet into small cubes and set aside in a bowl. Put beet quarters in a blender with the garlic, pepper, chives and thyme, and blend until smooth. Transfer to a large bowl and add half of the beet cubes. Add the salt, pepper and yogurt and mix well.Store in the fridge until serving. Serve with ice cubes. Prepare each bowl with a dollop of cream. Using a spoon, swirl the cream a little on top and then sprinkle with remaining beet cubes. Add thyme pieces and serve very cold.
ZUCCHINI AND CASHEW SOUP
Makes 6-8 servings
Baking paper6 medium light green zucchini, washed and sliced into ringsSalt and pepper, to tasteOlive oil for drizzlingSlices of bread without crust that have been soaked in water and then drained wellHandful of mint leaves washed and dried (without stems)Leaves from sprig of thyme¼ cup natural cashew nuts2 cloves of garlic½ tsp. salt or more, to taste2 Tbsp. lemon juice⅓ cup cold water½ cup thick yogurt 8 ice cubes
Serving suggestions: Ground black pepper Mint leaves, chopped
Cook zucchini in the oven or microwave until they soften a little.If you prefer to use an oven, line a tray with baking paper and arrange the slices on the tray. Sprinkle with salt and pepper, drizzle with a little olive oil and gently massage it in. Roast zucchini in an oven that has been preheated to 220° for 10 minutes or until they begin to brown and soften. Remove from oven and let cool.If you’ve chosen to use a microwave, place the zucchini in a microwave-safe bowl and cover. Cook for about 5 minutes (each microwave cooks differently). Cooking zucchini in the oven will give it a deeper taste, whereas zucchini cooked in the microwave will taste more like they’ve been steamed.Put the zucchini slices in a blender or food processor and add the bread, mint, thyme, cashews, garlic, salt, lemon juice, water and yogurt. Blend well until smooth. Transfer to a bowl and add ice. Cover with plastic wrap and refrigerate for at least 2 hours. Stir and adjust seasoning. Season with black pepper and mint leaves. Serve very cold.
GAZPACHOThere are many different versions of gazpacho. It’s probably one of the most famous cold soups. Some people blend it until it’s completely smooth, others leave chunks of vegetables. Some add little cubes of hard-boiled egg, cucumber, red onion, red pepper and croutons, and some people like it really hot.Makes 6 servings
6 large ripe tomatoes, peeled and seeded2 slices of bread without crust, soaked in water for 30 minutes and then squeezed well2 small cloves of garlicSalt and pepper, to taste½ tsp. hot pepper pasteLeaves from 2 sprigs of thyme½ cup coriander or basil (or fresh zaatar)2-3 Tbsp. olive oil3 Tbsp. vinegar (best is sherry vinegar)
Serving suggestions:Ice cubesGround black pepperRed bell pepper, chopped into cubesThyme leavesOlive oil
Chop the tomatoes and put in a blender. Add the bread, garlic, salt, pepper, pepper paste, thyme, and coriander (or basil). Blend. While blending, add the vinegar. Blend for another 5-6 minutes.Transfer to a bowl and add ice cubes. Refrigerate for 2-3 hours. Can be served with black pepper, thyme and olive oil. Serve very cold.
TZATZIKI – YOGURT SOUP WITH CUCUMBERThis traditional Greek soup can be made thick or more diluted.Makes 6 servings
500 ml. yogurt (preferably goat-milk yogurt, but regular is fine, too)2 cucumbers, cut into small cubes or grated coarsely2 cloves of garlic, crushed3 Tbsp. olive oil3 Tbsp. dill, choppedSalt, to taste2 Tbsp. sour cream
Serving suggestions:½ cup dill or mint, choppedIce cubes1 cup chopped cucumber
Combine all the ingredients in a large bowl. Mix well. Taste and adjust seasoning.Cover with plastic wrap and let sit in the fridge for two hours so that the flavors can intensify. The soup should be served very cold. Add ice cubes and adorn with dill or mint, and cucumber cubes. Serve very cold.
Translated by Hannah Hochner