Bulgarian Cucumber and Yogurt Soup with Walnuts Time: 15 minutes plus chilling time. Yield: 4 servings 1-2 cloves garlic 2 cups plain yogurt 1 medium cucumber, peeled and seeded 1/3–1/2 cup walnuts, finely chopped 1 tsp. salt 1 tsp. dried dill or 1 Tbs. fresh, finely chopped 2 Tbs. olive oil 1/2 cup cold water Finely mince the garlic and stir into the yogurt. Cut the cucumber into 1/4-inch dice and add to the yogurt. Add walnuts, salt, and dill, and stir until thoroughly combined. Add the olive oil 1 Tbs. at a time, stirring until well blended. Finally, stir in the cold water. Refrigerate at least one hour, until thoroughly chilled and flavors have blended. Serve in chilled bowls. Note: You may want to reserve a tablespoon or so of nuts to use as garnish when serving the soup, and you can sprinkle a little extra dill on top, too. |
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