Bulgarian cold cucumber soup is made with yogurt, walnuts, and dill. This is a no-cook refreshing summer offering that also can be left thicker and served as a dip.
- 1 large cucumber (peeled, seeded and chopped)
- 4 cloves garlic
- 1/2 teaspoon salt
- 1/4 cup plus 1/2 cup walnuts
- 2 slices bread (day-old crustless white sandwich bread, torn into pieces)
- 2 tablespoons plus 1 1/2 tablespoons sunflower oil (or walnut or olive oil)
- 1 1/2 cups yogurt
- 1 to 2 teaspoons lemon juice (or to taste)
- 1/2 cup water (cold)
- 1 1/2 tablespoons olive oil
- Garnish: fresh dill
- Using a food processor (or mortar and pestle, if desired), puree garlic, salt, 1/4 cup walnuts and bread. Slowly add oil through food shoot and process until well combined.
- Transfer mixture to a large bowl and beat in yogurt, cucumber and lemon juice. At this point, the mixture can be served as a dip. Otherwise, for soup, add water and leave chunky or puree until smooth.
- Refrigerate until ready to serve. Pour soup into chilled bowls and garnish with 1/2 cup coarsely chopped walnuts, a drizzle of oil and fresh dill.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|