Cascadilla

This dairy-based, traditional Jewish soup is light and refreshing.

Yield	4-6 servings
Time	1 hour
Tools	Knife Blender Bowl with lid
Ingredients	1 small cucumber, peeled and seeded 1 scallion 1 small clove garlic ½ t dill 5 raw mushrooms 4 c tomato juice 1 c yogurt salt pepper croutons watercress, minced
Directions	Two options: Mince cucumber, scallion, garlic, dill, and 4 mushrooms, then combine with tomato juice, yogurt, salt, and pepper. Purée above ingredients. Either way, cover bowl and chill for at least 30 minutes. When ready to serve, thinly slice the last mushroom, and garnish cascadilla with mushroom slices, croutons, and watercress.
Notes	Adapted from Molly Katzen’s New Moosewood Cookbook – read my review. Buy it: Amazon.com \| Amazon.co.uk
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