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

Yield 4-6 servings
Time 1 hour
  • Knife
  • Blender
  • Bowl with lid
  • 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:

  1. Mince cucumber, scallion, garlic, dill, and 4 mushrooms, then combine with tomato juice, yogurt, salt, and pepper.
  2. 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 Cookbookread my review.

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