This chilled soup is a refreshing treat in the warm months of summer, but it is also delicious when served warm in the winter. Ground sumac is made from the dried berries of a plant that grows wild throughout the Mediterranean region. It is a beautiful deep red color and lends a tart, astringent flavor. Sumac can be found whole or ground.
Chef’s Note: If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out of the pot later.
These and other great recipes are in CIA's cookbook, Mediterranean Cooking.