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Bulgarian Cold Cucumber Soup
Ready In: 360 Minutes
Prep Time: 360 Minutes
Serves 4
DIRECTIONS
- Two to 6 hours before serving, refrigerate, covered: 1-1/2 cups pared seeded cucumbers marinated in a mixture of: 1 teaspoon salt, 1/4 teaspoon white pepper, 1/4 to 1 cup chopped walnuts, 2 tablespoons olive oil, 1 minced clove garlic, 2 tablespoons chopped fresh dill.
- The fresh dill is the essential touch. When ready to serve, add: 1 to 1-1/2 cups thick yogurt or cultured sour cream.
- Place 1 or 2 ice cubes in each soup bowl. Pour in the mixture. It should have the consistency of chilled borsch. If not thin enough, it can be thinned with a small amount of light stock. Serve at once.
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