This is an “about” and “between” recipe. Only a few specific measurements are given, and I rarely measure the “abouts” and “betweens.” When we have dill in the garden, or volunteering in odd places, we eat this so often we’re glad when dill season ends. Then, when the next dill season rolls around we celebrate the first bowls of the new summer.
Sometimes our dill grows as high as a mystery writer's eye.
Cold
Bulgarian Cucumber Soup
adapted
from The Joy of Cooking (1973 edition)
Serves about 4
Ingredients
About 1 cucumber,
peeled and cut into bite-size cubes (you want 1 1/2 to 2 cups)
1 teaspoon salt
About 1/4 teaspoon black
pepper
Between 1/2 cup and
3/4 cup chopped walnuts (roasted, if you like)
2 tablespoons olive
oil
About 2 cloves garlic, minced
Between 2
tablespoons and 1/4 cup fresh dill, chopped
Between 1 1/2 cups
and 2 cups plain yogurt (Greek is great, but any plain yogurt is fine)
Directions
Mix all the ingredients,
except for the yogurt. Cover and refrigerate for between 2 and 6 hours.
When ready to eat,
add the yogurt. Stir and serve.
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Thank you for the Cold Bulgarian Cucumber Soup recipe! Sounds yummy and a great way to us some fresh ingredients.
ReplyDelete2clowns at arkansas dot net
It's a nice dish on a hot day.
DeleteThank you for ths delicious looking summer soup, Molly! Though my daughter-in-law is from Bulgaria and we have been to Bulgaria a couple of times (the last one for several weeks), we never encountered this recipe. I will try it and will share with my daughter in law, who will no doubt kike it...or there'll ve shell to pay!!! Thank you for sharing such exciting recipes and your cozy mystery books with us eager "reader-eaters" (new word...Ha!) JOY Luis at ole dot travel
ReplyDeleteA wonderful new word, Luis!
DeleteI'm not sure ow this qualifies as a soup, but it sounds very tasty.
ReplyDeleteGreek yogurt is so thick that it's not soup-like at all! Not even stew-like. The recipe is from the 1973 edition of Joy of Cooking, and when we made it back then, we only found much thinner plain yogurt in the stores. The recipe also called for serving it over ice cubes. On a hot day, that would make it even soupier (and watery) pretty quick. That never appealed to us.
ReplyDelete