cool refreshing Bulgarian cucumber soup
After forty days of fasting from meat, it might be disappointing to see a vegetarian recipe, but this soup is soooo delicious. We have a really wonderful friend from Bulgaria who brought this over for Pascha. This is a great no cook soup – perfect for a warm sunny day. The cucumbers and dill make it light and fresh, but then the walnuts add a richness to an already delicious soup.
One note – this recipe is made from a homemade yogurt, which has a soupier consistency, but really rich flavor. If you buy store bought then stay away from greek yogurt, because it has had all the whey strained out – which is why it is so thick. Look for Seven Stars plain yogurt and make sure you buy full fat…. harder to find, but better for you.
Bulgarian Cucumber Soup
- 1 large fresh cucumber, shredded through a large holed grater
- 2 small garlic cloves, minced
- ½ cup fresh dill, finely chopped
- 2½ cups plain yogurt
- 1 tbsp fresh lemon juice
- approximately ⅓ cup water
- 2 tsp sea salt
- 1/2 cup walnuts, finely chopped
Place all ingredients (except water) into large bowl and stir well to incorporate. Add water until you get desired consistency… like a thin pea soup.