Bulgarian Cucumber Soup With Walnuts Recipe

Name: Bulgarian Cucumber Soup With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 4 garlic cloves to taste, peeled, green shoots removed; Salt to taste; 2 cups thick plain yogurt (Greek style, or drained); 2 tablespoons walnut or olive oil, or 1 tablespoon each; ⅔ cup (2 ounces) shelled walnuts, finely chopped; 1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice; 1/2 cup ice-cold water, preferably spring water; 2 tablespoons lemon juice; Freshly ground pepper; Ice cubes (optional); Finely chopped walnuts; Extra virgin olive oil; Finely chopped fresh dill or mint

Servings: persons

2 to 4 garlic cloves to taste, peeled, green shoots removed
Salt to taste
2 cups thick plain yogurt (Greek style, or drained)
2 tablespoons walnut or olive oil, or 1 tablespoon each
⅔ cup (2 ounces) shelled walnuts, finely chopped
1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
1/2 cup ice-cold water, preferably spring water
2 tablespoons lemon juice
Freshly ground pepper
Ice cubes (optional)
Finely chopped walnuts
Extra virgin olive oil
Finely chopped fresh dill or mint

1
Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
2
Place the yogurt in a large bowl.
3
Stir in the oil, garlic and walnuts.
4
Whisk in the water and the lemon juice.
5
Add salt and freshly ground pepper to taste.
6
Chill for one hour or longer.
7
Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes.
8
Add to the yogurt mixture and stir together.
9
If you wish, place an ice cube in each bowl, and ladle in the soup.
10
Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 to 4 garlic cloves to taste, peeled, green shoots removed, Salt to taste, 2 cups thick plain yogurt (Greek style, or drained), 2 tablespoons walnut or olive oil, or 1 tablespoon each, and more.

Yes, Bulgarian Cucumber Soup With Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgarian Cucumber Soup With Walnuts

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