Chilled Cucumber-Yogurt Soup With Bulgur Timbales Recipe

Name: Chilled Cucumber-Yogurt Soup With Bulgur Timbales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large cucumbers, peeled, halved lengthwise, and seeded; 1 ⅓ cups plain low-fat yogurt; ¼ cup 2% low-fat milk; ⅓ cup fresh lemon juice; 3 -4 tablespoons fruity olive oil; salt, to taste; 1 ⅓ cups cooked coarse bulgur or 1 ⅓ cups cooked quinoa or 1 ⅓ cups cooked short-grain brown rice; ⅓ cup tomatoes, seeded and finely diced; 2 teaspoons olive oil; 2 teaspoons fresh lemon juice; 3 tablespoons of fresh mint, coarsely chopped; ¼ teaspoon cumin, seeded toasted and finely chopped; salt, to taste; 4 fresh mint sprigs, to garnish (optional)

Servings: persons

8 large cucumbers, peeled, halved lengthwise, and seeded
1 ⅓ cups plain low-fat yogurt
¼ cup 2% low-fat milk
⅓ cup fresh lemon juice
3 -4 tablespoons fruity olive oil
salt, to taste
1 ⅓ cups cooked coarse bulgur or 1 ⅓ cups cooked quinoa or 1 ⅓ cups cooked short-grain brown rice
⅓ cup tomatoes, seeded and finely diced
2 teaspoons olive oil
2 teaspoons fresh lemon juice
3 tablespoons of fresh mint, coarsely chopped
¼ teaspoon cumin, seeded toasted and finely chopped
salt, to taste
4 fresh mint sprigs, to garnish (optional)

1
Reserve half of one cucumber.
2
Place the remaining cucumbers into a food processor with the yogurt, milk, lemon juice, and oil to taste.
3
Puree.
4
(Some of the cucumber pulp will remain evident in the puree.
5
).
6
Add salt to taste.
7
Chill the puree and reserved cucumber separately.
8
Meanwhile, make the timbale mixture:.
9
Combine the cooked bulgur, tomato, oil, lemon juice, chopped mint, cumin, and salt in a small bowl.
10
Cover and set aside to marinate for 10 to 15 minutes.
11
To serve:.
12
Finely dice the reserved cucumber and stir into the puree.
13
Divide the cucumber puree among four wide, shallow soup bowls.
14
Firmly press enough bulgur mixture into a 1/3 cup measuring cup to reach the top.
15
Run a knife along the edges to loosen the timbale.
16
Position it over the center of a soup bowl and turn it over.
17
Tap the bottom to release the timbale into the puree.
18
Repeat to make 3 more servings.
19
Garnish each portion with a sprig of mint.

1007

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 14 ingredients. The key ingredients include: 8 large cucumbers, peeled, halved lengthwise, and seeded, 1 ⅓ cups plain low-fat yogurt, ¼ cup 2% low-fat milk, ⅓ cup fresh lemon juice, and more.

Yes, Chilled Cucumber-Yogurt Soup With Bulgur Timbales 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.

Chilled Cucumber-Yogurt Soup With Bulgur Timbales

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