1 European seedless cucumber, peeled
1/3 cup raisins or currants, plumped in cold water
1/4 cup chopped scallions, white part only
2 tbsp mint leaves, chopped
2 tbsp dill fronds, minced
1/4 cup unsalted pistachios or walnuts, chopped
1 tsp salt and freshly ground black pepper
3 garlic cloves, minced and smashed
1 cup Vermont Quark
Halve the cucumber lengthwise and remove any seeds. Blot dry with paper towels. Either grate the cucumber or cut into small cubes.
Combine all the ingredients and blend in enough ice water to reach a smooth soupy consistency. Alternately, allow a cup or two of ice cubes to melt in the mixture, stirring well to incorporate. In either case, refrigerate the soup for an hour or more before serving.
To serve this as a salad or side dish, skip the dilution of water or ice.