Wednesday, November 26, 2008

Bulgarian Cucumber Soup

This comes from another childhood friend, Julie. I am truly so happy to have reconnected with the kids from Motown (thank you Facebook!). This recipe sounds delicious and makes me yearn for warmer days, although I can't say it wouldn't be refreshing now. Ice cream in December, anyone?

Bulgarian Cucumber Soup

1 1/2 cups cucumbers, peeled and seeded
2 Tbs olive oil
1 tsp salt
1/4 tsp white pepper
1 clove garlic, minced
2 Tbs fresh dill, chopped
1/4 to 1 cup chopped walnuts
1 to 1 1/2 cups yogurt or sour cream

Mix together oil, salt, pepper, garlic, dill, and walnuts. Marinate cucumber in this mixture for 2-6 hours in the refrigerator.

Puree mixture in blender. When ready to serve, mix in cream. Put 1-2 ice cubes in each bowl and pour in soup.


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