Recipe Directions

Put half of the marrow into the blender with the rest of the ingredients, add some water and mix till smooth.
Salt the other half of the marrow and let it rest for half an hour. Press out the liquid it produced, and throw it away. Mix the marrow with the sauce.
Be careful with salting, don't put any into the sauce, or it will be too salty.
If you like it sweet, you can put some dates into the sauce.
The sauce will be creamy and tasty if you use, for example, cashew instead of the hempseed, but since raw cashew is not available here, I rather use something else.de mivel nálunk
Use less dill than for the cooked type, as it keeps its intensity without cooking. But you can be brave with lemon, this is what gives that sour taste to the soup we love about it!
http://gittarawkitchen.blogspot.com/

Gitta's Thoughts

This summer I tried my favourite marrow soup in raw version. (Hungarian soup is thicker than other nation's versions and it is made of one vegetable with milk or sour cream usually and it is thickened with flour)

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Gitta, do you have a recipe for the raw "fasirt", too? I've been craving it for a while. I've been also thinking of trying to come up with something similar to stuffed pepper, another favorite of mine. ;)

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Throw off the salty liquid and use the marrow flesh!

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This looks too wonderful but can I just check - do you add the salty juice from the second half of the marrow, and then not use the flesh?
I assume this recipe is for a big marrow, which I'm hoping to grow soon. Meanwhile at the shops we only get baby marrow - will have to try using a few, maybe peeled. The sweeter, blander flavour of the big marrow is sure to work better.

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Marrow is a variety of squash, or a large courgette (zucchini in US English)

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What is vegetable marrow?

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