BULGARIAN CUCUMBER SOUP w/WALNUTS

By BobD

Ingredients

• For the garnish:
• 2 to 4 2 to 4 4 garlic cloves (to taste), peeled, green shoots removed
• to to taste
• 2 2 2 cups thick plain yogurt (Greek style, or drained)
• 2 2 1 tablespoons walnut or olive oil, or 1 tablespoon each
• 2/3 2/3 2/3 cup (2 ounces) shelled walnuts, finely chopped
• 1 1 10 3 cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
• 1/2 1/2 1/2 cup ice-cold water, preferably spring water
• 2 2 2 tablespoons lemon juice
• Freshly ground pepper
• Ice cubes (optional)
• Finely chopped walnuts
• Extra virgin olive oil
• Finely chopped fresh dill or mint

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.

2. Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.

3. Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.

4. If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

Advance preparation: You can make this several hours before serving it. Keep the soup base and the cucumbers separately refrigerated. The longer the soup sits, the more pungent it will become.