Zucchini, dill and tahini soup from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 500) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cashew nuts, almonds, or pumpkin seeds for walnuts; chives, green onions, parsley, or mint for dill; and cucumbers for zucchini.

  • pomona on April 14, 2024

    Tasty hot and cold, much like ajo blanco. I used yuzu olive oil for the dressing. A quick dish.

  • christineakiyoshi on June 26, 2023

    I used cashews for this. Hearty soup, I like it very much. You could probably reduce the nuts to 1/2 cup to make it a little lighter. Great way to use excess zucchini from the garden.

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